Glazed plum cake

Vegetarian
Glazed plum cake
90 min.
12
302kcal

Suggestions

Indulge in the sweet and tangy flavors of our Glazed Plum Cake, a delightful vegetarian dessert perfect for any occasion. This mouthwatering treat is ready in just 90 minutes and serves 12 people, making it an ideal choice for gatherings and parties. With a calorie count of 302 kcal per serving, you can satisfy your sweet tooth without feeling too guilty.

The combination of juicy plums, crunchy almonds, and a hint of lemon zest creates a delightful texture and flavor profile that will leave you wanting more. The addition of cassis, a blackcurrant liqueur, adds a depth of flavor that complements the sweetness of the plums perfectly. The best part? This cake is incredibly easy to make, requiring just a few simple ingredients and basic kitchen equipment.

What sets this cake apart is the stunning glaze made from redcurrant jelly and cassis. Brushed all over the cake, it creates a beautiful, syrupy finish that's almost too good to eat. Almost. Whether you're a seasoned baker or a beginner, this recipe is sure to impress your friends and family. So why not give it a try and experience the magic of our Glazed Plum Cake for yourself?

Ingredients

  • 200 butter softened for greasing
  •  purple plums red
  • 140 golden caster sugar 
  •  eggs lightly beaten
  •  lemon zest grated
  • 175 self-raising flour 
  • tbsp milk 
  • 85 blanched almond chopped (the pieces should be quite big)
  • tbsp plum jelly 
  • tbsp cassis (blackcurrant liqueur)

Equipment

  • frying pan
  • oven
  • blender

Directions

  1. Heat oven to 180C/fan 160C/gas
  2. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
  3. Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
  4. Lay the plum slices on top of the batter, overlapping them in circles.
  5. Sprinkle with the extra sugar and bake for 55 mins-1 hr.
  6. Let it cool in the tin for 15 mins.
  7. Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
  8. Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

Nutrition Facts

Calories302kcal
Protein6.99%
Fat54.09%
Carbs38.92%

Properties

Glycemic Index
19.36
Glycemic Load
8.98
Inflammation Score
-4
Nutrition Score
5.0756521950597%

Flavonoids

Cyanidin
4.43mg
Petunidin
0.1mg
Delphinidin
2.21mg
Pelargonidin
0.03mg
Peonidin
0.18mg
Catechin
1.5mg
Epigallocatechin
0.12mg
Epicatechin
1.66mg
Epicatechin 3-gallate
0.39mg
Epigallocatechin 3-gallate
0.21mg
Kaempferol
0.02mg
Myricetin
0.15mg
Quercetin
0.57mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:302.16kcal
15.11%
Fat:18.71g
28.78%
Saturated Fat:9.34g
58.4%
Carbohydrates:30.28g
10.09%
Net Carbohydrates:28.41g
10.33%
Sugar:17.14g
19.04%
Cholesterol:77.65mg
25.88%
Sodium:129.27mg
5.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.44g
10.88%
Selenium:9.62µg
13.74%
Vitamin A:671.55IU
13.43%
Vitamin C:9.99mg
12.1%
Manganese:0.16mg
7.97%
Fiber:1.87g
7.49%
Phosphorus:57.7mg
5.77%
Vitamin B2:0.09mg
5.3%
Calcium:51.24mg
5.12%
Vitamin E:0.72mg
4.82%
Iron:0.81mg
4.48%
Vitamin K:4.55µg
4.34%
Potassium:149.94mg
4.28%
Vitamin B5:0.38mg
3.75%
Copper:0.07mg
3.59%
Folate:13.23µg
3.31%
Magnesium:11.51mg
2.88%
Vitamin B12:0.17µg
2.78%
Vitamin B6:0.05mg
2.57%
Zinc:0.37mg
2.5%
Vitamin B1:0.04mg
2.47%
Vitamin B3:0.41mg
2.03%
Vitamin D:0.3µg
2.02%