Prep 30 mins
Cook 50 mins
Moist and Moreish, it has a wonderful crunchy sugarplum topping. Originally from a Good Food Magazine. I have also substituted the plums for Rhubarb, Nectarines and apples, I’m sure any fruit will work well.
- 2 eggs
- 1 egg yolk
- 5 ounces butter
- 5 ounces golden caster sugar
- 5 ounces self raising flour
- 1 orange, juice and zest of, grated
- 4 ounces plums, stoned and roughly chopped
- 4 ounces plums, stoned and cut into wedges
FOR THE TOPPING
- 1 1⁄2 teaspoons fresh lemon juice
- 8 ounces golden caster sugar
- 1 ounce sugar cube, roughly crushed
- Preheat oven to 160°C.
- Butter and line the base of a 2 lb loaf tin.
- Lightly beat the eggs and yolk with a pinch of salt.
- Beat the butter and sugar in a bowl until light and fluffy.
- Pour in the eggs a little at a time, beating well after each addition.
- Fold in the flour with the orange zest and two tablespoons of the juice.
- Fold in the chopped plums (or other fruit you are using).
- Spoon into the prepared pan.
- Scatter the plum wedges over the top.
- Bake for 50 minutes or until a skewer inserted comes out clean.
- Cool for 10 minutes, then turn out on a wire rack.
- Mix the remaining orange juice with the lemon juice and caster sugar.
- Spoon over the cooling cake and sprinkle with the crushed sugar pieces.