As requested by many, here I share the recipe
for the Moist Plum Cake. Due to pure laziness, the apparatus and method to mix
the butter has been simplified. So, “Now everyone can bake”....
Kitchen tools that you will require, electric
mixer at least the hand held, large bowl, fine grater, mixing spatula, baking
paper to line the baking tin and round baking tin (9” x 2”).
Ingredients to prepare earlier: use the
fine grater to grate ONE orange or lemon zest and stoned and thickly slice
(about 0.5 cm) THREE black plums (purple or red type also suitable), mixed thoroughly
with TWO tablespoon of self-raising flour.
Now I will describe the method to prepare
the cake batter. What you need to do is (1) put the ingredient one by one from
(a) to (i), and (2) mix with the electric mixer after each addition of
ingredient.
The ingredients:
(a) 125 mg or ½ blocks
of salted butter
(b) ½ cup of
fine granulated sugar
(c) ½ cup of
light brown sugar, mixed until fluffy
(d) 3 large eggs
(add in one by one)
(e) 1 teaspoon
of vanilla extract
(f) 1 teaspoon
of orange or lemon zest
(g) 1 cup of
self-raising flour
(h) ½ small tub
of natural yogurt
(i) ½ cup of
self-raising flour
Before the next step, pre-heat your oven at
350 ̊F or 180
̊C.
Now the batter is ready, fold in ½ portions
of the sliced plums. Then transfer the batter to a baking tin that was lined
with baking parchment. Lastly, arrange nicely the balance of the sliced plums
on top of the batter prior to baking. Bake the cake for about 45 minutes or
test with cake tester until come out clean. Lets the cake to rest at room temperature
for about 30 minutes before free the cake from the baking tin, some shrinking
may occur, but this is quite normal. Enjoy!
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