Yay! It's Wednesday Cake!

Wednesday, September 20, 2017

Speaking of autumn delights, happy Wednesday cake day! If you read my post last week, you'll know what I mean, if you haven't, dive in here...

Anyway, here is my first Wednesday cake and it's a good one. It's Nigel Slater's pudding cake of honey, cinnamon and plums, adapted slightly by Molly and eaten by Balazs and I, plus a few of our friends. Everyone loved it!

Why you should make this beauty today? Well, plums are all the rage right now; cinnamon and early fall go hand-in-hand; Wednesdays deserve a cake (we already established that, haven't we?) and because one slice combined with a cup of hot coffee, a comfy sofa and a quiet house - equals pure magic!

Fancy the recipe now? I thought so:)

Pudding Cake of Honey, Cinnamon and Plums
(By Nigel Slater Tender Volume II, adapted by Orangette)

- 2 cups (250 grams) all-purpose flour
- 1 slightly heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1 slightly heaping teaspoon ground cinnamon
- 2 pinches salt
- 2/3 cup (200 grams) golden syrup
- 2 Tbsp. honey
- 9 Tbsp. (125 grams) unsalted butter
- ¾ cup (125 grams) lightly packed brown sugar or light muscovado sugar
- 2 large eggs
- 1 cup (240 ml) milk
- 5 (350 grams) ripe plums, pitted and quartered (Next time I'll use more - personal taste)

Preheat the oven to 350°F (180°C). Grease an 8 or 9 inch square baking dish, and line it with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk well.

In a saucepan, warm the golden syrup, honey, and butter over medium-low heat, stirring occasionally. When the butter is melted, stir in the brown sugar. Remove the pan from the heat, and set aside to cool for a minute or two.

Break the eggs into a medium bowl, add the milk, and whisk to mix.

Pour the golden syrup mixture into the flour mixture, and stir with a spoon until just combined. The batter will be very thick at this point. Pour in the egg mixture, and continue to stir – it will resist incorporation and look weird at first – until you have a loose, almost sloppy batter without any traces of flour.

Pour the batter into the prepared pan, and then arrange the plums on top. (They will sink.) Bake for 35 minutes; then place a piece of foil loosely over the top of the cake, and cook for 10 to 15 minutes more. The cake should look mostly set at this point, but it might still look the slightest bit soft in the center. That’s okay. Remove the piece of foil, turn off the oven, and leave the cake in there for another 15 minutes. Transfer to a rack. Cool completely before slicing.


P.S: Oh yum...
P.P.S: Got any sweet potatoes? You should make this:)

(Photos by exPress-o)


Anonymous said...

diane it looks divine, i need to get plums

OnePerfectDay said...

Oh, my! It looks delicious!

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