• Bruni

Spiced Honey Plum Cake

Updated: Nov 30, 2019


This cake bursts with spices and honey flavour. Mellow plums are pairing nicely with honey flavour and toasted almonds are adding lovely crunch to this quick bake.




The way in which honey is melted, cooked and spiced in this recipe goes back to traditional gingerbread recipes originating from Central and Eastern Europe. Mellow but sharp in flavour plums are soaked into spiced honey cake, covered with crunchy toasted almonds and brushed with caramelised glaze.





Spiced Honey Plum Cake Recipe



Yield: 12 servings

Time: 20 min prep + 50-55 min baking

Tin: 21cm round


Ingredients:


- 250g good honey** (see hints below recipe)

- 5 Tbsps (75g) light brown sugar

- 150ml full-fat milk

- 125g unsalted butter

- 2 large eggs, room temperature

- 1 tsp baking soda mixed with 1 Tbsp warm water

- 250g all-purpose flour

- 1 and 1/2 tsp ground cinnamon

- 1 tsp ground nutmeg

- 1 tsp ginger

- 1/2 tsp ground allspice

- 1/4 tsp ground cloves

- 1/8 tsp ground black pepper

- 1/2 tsp coarse sea salt

- 6-7 plums (about 400g), cut in halves

- 3 Tbsps flaked almonds


For the glaze:

- 2 Tbsps (30g) demerara sugar

- 2 Tbsps (30ml) water

- 1/8 tsp (scant tsp) ground nutmeg


Method:


1. Preheat the oven to 170C. Line the bottom of the baking tin with parchment paper and grease sides with butter.


2. Prepare honey: In a pot with heavy bottom melt, over medium heat, honey, sugar, milk and butter. Remove from heat and when lukewarm add eggs and baking soda (diluted in water).


3. Prepare dry ingredients: Sift flour with spices and salt.


4. Combine: Add sifted flour and spices (from Step 3) to honey mixture and mix only until combined. Transfer the bater into the tin, place halves of plums (cut side up) and sprinkle with flaked almonds.


5. Bake at 170C for 50-55 minutes. Check with the skewer if fully baked. Once baked, remove from the oven and leave to rest in the tin for 10 minutes. Run thin knife around the edges to loosen. Enjoy warm or cooled.


6. Glaze (optional): In a small pot mix demerara sugar with water and nutmeg. Cook on medium heat for 3-4 minutes until the mixture reduces and starts becoming sticky. Brush cake when still warm. If the glaze thickens and becomes too sticky - warm it up a little.



Hints:


1. Don’t over-mix - to get the light texture, whisk/fold in the ingredients/or work on lowest speed (paddle attachment). Probably best is not to use handheld mixer in this bake.


2. Plums - leave at least 1-2 cm space in-between plums to allow the cake to puff up.


3. Glaze - demerara sugar adds extra caramel notes. You can play around with the glaze by adding browned butter (1 Tbsp) or/and orange blossom water (1/4 tsp).


4. **Honey and sugar - you can get various flavour in this cake depending on the honey you opt to use. Go for organic, good quality honey. When testing we used rapeseed honey (deeper flavour) and linden (lime) honey (lighter flavour).




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