I will in no way, shape or form be held accountable for the results of this cake. This is a finicky recipe that rarely works, is very frustrating & takes a lot of patience. The only reason (and I do mean only) that I am posting this up is because so many people from Mel’s work have been asking for it.
(briefly, we used to cater to the office two years ago & the cake seemed to be a big hit…. not for me though. For me, it was countless hours of frustration & disappointment because the cake kept falling in the middle no matter how I adjusted the baking times or ingredients. I used to spend hours finding new & creative ways of covering up the sunken middle with a plum compote I had made to accompany it)
So, long story short, if the recipe doesn’t work for you, tough cookies, it doesn’t work for me either. If anyone has ANY suggestions at all, I’m happy to hear them, I’m all ears, trust. I’d love for this to be the cake that came back from the dead, I just don’t see it happening.
I’d also like to say this, the batter for the cake if very, very thick. This is intentional, if it gets any thinner, it falls. But as is, it takes forever to bake & the top starts burning, so it has to be covered with aluminum foil. Yeah, that’s all I have to say. If you insist on following the recipe any way, do so at your own risk. My thoughts are with you child, be strong!
– 400g plums
– 30g sugar
– 1 cinnamon stick
1. wash the stones, halve them, remove the stones & then quarter each half.
2. place in an oven proof dish, cover with the sugar & add the cinnamon stick.
3. preheat the oven to 170°C & bake the fruit for 10 to 20 minutes.
– 260g flour
– 1/2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 1 tsp cinnamon
– 250g sugar
– 200g butter
– 1 egg
– 1 egg yolk (keep the white)
– 125g marzipan, grated
– 200g plum compote
– 1 orange, zested
– 2 egg whites
– 1 pinch salt
1. preheat the oven to 180°C.
2. butter a 22cm spring-form cake tin & line with parchment paper.
3. combine the flour, soda, powder & cinnamon in a bowl, mix & set aside.
4. beat together the sugar, zest & butter until combined. Add in the egg & egg yolk & beat until completely mixed in.
5. pour in the flour & mix until combined, no more.
6. add in the marzipan & mix until blended.
7. in a separate bowl, beat the egg whites & salt together until stiff peaks form.
8. fold the eggs whites into the cake batter, 1/3 at a time, then gently fold in the plum compote. Pour the batter into the tin & bake for 1 hour, to 1 hour & 30 minutes or until a skewer inserted into the middle comes out clean.
9. allow to cool on a wire rack completely before topping with the rest of the compote.
10. p.s. this cake is a little on the tricky side. If you notice that the top has become golden but the insides aren’t cooked, put a sheet of tinfoil over it for the rest of the baking time.
…for more recipes from us, check out our archives.