Sour Cream, Plum and Almond Loaf

I’ve enjoyed this summer… a lot. Originally hailing from Stoke-on-Trent, summers on the south coast of England feel like holidaying in the riviera. That said, I’m so excited for Autumn and all the joys it brings with it: falling leaves, crisp, bright mornings and, of course, all the wonderful foods which come with the changing of seasons.

This cake uses the last of summer’s plums, combining their tartness, with the sweetness of almond and a tangy kick of sour cream. Although relatively easy to make, this loaf has gone straight to the top of the family favourites.

screen-shot-2016-09-12-at-20-06-01

Me, fully chilling out. 


Ingredients

For the cake:

175g unsalted butter

150g golden caster sugar

175g self-raising flour

100g ground almonds

2 tablespoons sour cream

4 eggs

~ 300g plums (once chopped and de-stoned)

~ 4 drops of almond essence

For the sour cream glaze

75g sour cream

150g icing sugar

~5 drops of almond essence

  1. This is quite a moist cake with a heavy fruit content and so I would recommend lining the loaf tin with some baking parchment. To continue the preparations pre-heat the oven to 180•C.
  2. Remove the stones from your plums and chop into small chunks approximately 1cm x 1cm. I think 300g roughly translates to 7-8 plums, but obviously, this will vary on the size. Place in a bowl and along  with a tablespoon of flour. Give the plums a gentle shake so covered in a fine layer of flour. This will stop the plums sinking to the bottom of the cake.
  3. Cream the butter and sugar together until smooth and fluffy in a separate bowl.
  4. Alternate between adding one egg, followed by a quarter of the flour, followed by another egg and so on. Once these two ingredients are incorporated into the cake mix, beat in the ground almonds , sour cream, and almond essence.
  5. Finally, fold in the plums and transfer to the cake tin.
  6. Bake for ~50 minutes until an inserted skewer comes out clean.
  7. Remove the cake from the tin and leave to cool on a wire rack.
  8. While cooling, make the sour cream glaze. Measure out the sour cream and slowly sift in the icing sugar. You want a white icing with a consistency so that if you dip a spoon in, the spoons keeps a slick coating on the back once removed. Add the almond essence to take.
  9. Pour over the cake and leave to set.screen-shot-2016-09-12-at-19-50-06

 

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