Roasted Plum and Tarragon Cake
Servings Prep Time
6-8people 15minutes
Cook Time
1hours
Servings Prep Time
6-8people 15minutes
Cook Time
1hours
Ingredients
Instructions
  1. Heat the oven to 180 degrees celsius. Line a baking tray with baking paper. Grease a 23cm cast iron skillet or line a similar sized round cake tin with baking paper.
  2. Put the whole plums into the lined baking tray. Drizzle with the olive oil and sprinkle over 55g of sugar. Strip the leaves from about 3 sprigs of tarragon and add to the pan. Gently toss the plums so that they are coated in oil and sugar. Roast in the oven for about 20 minutes or until the fruit has collapsed slightly.
  3. Remove from the oven and set aside to cool. When cool, pour the juice from the plums into a small saucepan. Remove the stones from the plums and discard.
  4. Strip the leaves from the remaining sprigs of tarragon and chop finely.
  5. Cream the butter and 200g of sugar in the bowl of an electric mixer. Mix until light and fluffy. Add the eggs one at a time making sure that you mix each one well. Mix in the vanilla extract.
  6. Add both of the flours, buttermilk and chopped tarragon and mix until it is just combined. Spoon the batter into the prepared skillet or cake tin. Place the plums on top of the cake batter. Bake in the oven for about 25 – 30 minutes or until a skewer comes out clean. If you have baked the cake in a tin, leave it for about 10 minutes to cool slightly before turning it out onto a cooling rack.
  7. To make a sauce to serve with the cake. Add 55g of sugar to the saucepan with the plum juice. Place on the stove over a medium heat. Stir until the sugar has dissolved, bring to the boil and then simmer for about 10 minutes, until the plum juice has thickened slightly. Serve a slice of the cake with ice cream or cream and with a drizzle of the plum sauce.