CookEat Recipe
Plum and Almond Lime Cake
Plum and peeled lime flesh fill a low vanilla cake with chopped almonds. The fruit-rich mixture uses lukewarm melted butter, bakes in a shallow layer and rests before four portions are served.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Remove the plum stones and cut the flesh into 5 mm dice. Use shelled almonds and chop finely. Peel the lime, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Melt 90 g butter gently, cool to lukewarm and whisk with 90 g brown sugar. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 2 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g plum, 50 g almonds, 250 g lime.
Step 5
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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