michelle picker cooks

This lovely moist blood plum cake from the inimitable Helen Goh via GoodFood has a sugary cardamom crust.

Preheat the oven to 190ºC (375ºF). and line the base and sides of a 20cm (8″) round cake tin with baking paper. In a small bowl combine 8 teaspoons of caster sugar, ½ a teaspoon of ground cardamom and 1 tablespoon of melted butter. Mix to the consistency of wet sand and set aside. In a larger bowl combine 225g (8 oz) of plain flour, 1 teaspoon of baking powder, ½ a teaspoon of baking soda and ¼ of a teaspoon of salt and set aside. In another bowl or stand mixer beat 125g (4.4 oz) of unsalted butter and 150g of caster sugar until light and creamy. Add 2 large eggs, one at a time, beating well after each addition. Add 1 teaspoon of vanilla, then alternately add approximately ⅓ of the sifted dry ingredients and ⅓ of 120g (4¼ oz) of sour cream until everything is well combined. Make sure the batter is evenly mixed then transfer to the prepared cake tin. Slice 4 – 5 blood plums into 1cm (⅓”) wedges and arrange the slices on the batter without overlapping. Scatter the cardamom sugar over the top. Bake for about 50 minutes or until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool for at least 30 minutes before removing from the tin. Serve with sour cream.