TCIF: Mirabelle Cake

Mimi ON Sep 17, 2010 AT 11:15 am

Mirabelle Cake

Mirabelle Cake

By Sarah Adams

Is it just me or is the name Mirabelle really rather pretty? These little plums are seriously good and are in plentiful supply thanks to my neighbours’ tree, although if you can’t find any then a Victoria plum would do just fine. I like to cook this cake in a tart case so that you get a nice scalloped edge that I think keeps up the pretty theme.

Mirabelle Cake - ingredients and utensils

Mirabelle Cake - ingredients and utensils

One 8” Tart tin

75g self raising flour
40g plain flour
115g caster sugar
1/4 teaspoon baking powder
110g un-salted butter
30g milk
1 teaspoon orange flower water (optional)
2 large eggs
1/4 teaspoon vanilla
200g mirabelle (stone in weight)
4 tablespoons caster sugar

Mirabelle Cake - before baking

Mirabelle Cake - before baking

Line the base of your tart tin and pre-heat the oven to gas4/180°C

Cut the Mirabelles in half, pop out the stone and toss them in the 4 tablespoons of sugar and set aside.

Place all of the dry ingredients into a mixing bowl and stir through. Put the eggs, vanilla and milk together and whisk to combine.

Place the butter and about 1/3 of the milk mixture into the bowl and beat. Then continue to add the rest of the milk mixture and beat until the mixture is homogeneous.

Spread into the tin and place the plums upright into the batter.

The cake will take about an hour to cook and to get a nice colour on top.

Leave in the tin to cool completely.

Pro Tip: I like to serve this cake with a dusting of icing sugar and a good cup of earl grey tea…

Sarah Adams © 2010

Click here for Sarah last TCIF: Port Poached Figs with Chocolate Loaf Cake

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