Greengage, honey and spelt cake
Ingredients
Metric
Imperial
- 350g of greengage plums, halved and stones removed
- 175g of butter, diced
- 80g of soft brown sugar, plus 1 extra tbsp to sprinkle over the top
- 3 eggs
- 100g of honey
- 100g of Doves Farm Organic White Spelt Flour
- 100g of Doves Farm Organic Plain White Flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tsp Doves Farm Baking Powder
- 60g of buttermilk
- créme fraiche, to serve (optional)
SAVE RECIPE
Equipment
- 20cm loose-bottom cake tin
Method
1
Preheat an oven to 170°C/gas mark 3 and line a 20cm springform baking tin with greaseproof paper
2
Place the butter and sugar in a food mixer and beat together until light and smooth (you can also do this by hand)
3
Beat in the eggs, followed by the honey, buttermilk, flours, baking powder and spices and mix until incorporated
4
Pour the cake batter into the lined tin and smooth over the top using a spatula. Arrange the greengages cut-side up in a circular pattern covering the whole cake
5
Bake for 60–75 minutes, or until a knife comes out clean when pierced in the centre of the cake. Be sure to check the cake after 30 minutes of cooking time and cover with foil if it's browning too quickly
6
Leave to stand for a few minutes, then turn out onto a wire cooling rack. Some of the greengages may have sunk into the middle of the cake – this is fine
7
Serve warm, ideally with a dollop of crème fraîche on the side
Brought to you by Doves Farm
Brought to you by Doves Farm
Follow Doves Farm
First published in 2019
DISCOVER MORE:
Brought to you by Doves Farm
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024