Rhubarb & Black Doris Plum Cake

Plums are beautiful at the moment so here’s a cake that involves them in all their glory…

Rhubarb & Black Doris Plum Cake

8 stalks of rhubarb, washed, trimmed and cut into 2cm chunks
1 cup orange juice
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
200g plain flour
2 tsp baking powder
2 tsp ground cinnamon
½ cup whole milk
8 ripe black doris plums, halved and pitted

250g cream cheese
150g butter, softened
320g icing sugar

1 tsp vanilla extract (with seeds if possible)
1 black doris plum

Preheat the oven to 180ºC fan bake. Grease and line a 22cm diameter cake tin.

Poach the rhubarb by simmering it in the orange juice until soft, approximately five minutes.

In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.

Add the vanilla and then the eggs, one at a time.

Sift in the flour, baking powder and cinnamon, and then add the milk. Stop your electric mixer once all the ingredients are combined, do not over mix.

Pour the batter into the tin and dot the cooked rhubarb and plum halves into it, pressing the fruit down lightly with a spoon.

Bake for approximately 45 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a cooling rack.

Meanwhile, make the Black Doris plum icing. In the bowl of an electric mixer, beat the cream cheese and butter together until smooth. Then gradually add the icing sugar, followed by the vanilla. The icing should be smooth, creamy and thick.

Mix your prepared cream cheese icing with the plum in short pulses in a blender so as to not break it down too much. The result should be a light purple colour with some visible plum flesh running through it.

Once the cake is completely cool, ice with a generous amount of the plum icing.

Store in a cool dry place in an airtight container for up to three days.


Jordan Rondel, Undone Girl

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