Danish baking is lengendary the world around, traditional cakes tend to be simple and seasonal. This recipe has been adapted from “Danish Food & Cooking” by Judith H Dern, a fascinating collection of Danish traditional recipes.
9 (pitted) fresh plums plus 8 extra plums (pitted and halved) to decorate
2 tbsp water
2 tbsp plain sugar
½ cup unsalted butter, softened
1 cup caster sugar
¾ cup finely ground almond meal
1 tsp soda bicarbonate
1 ½ tsp baking powder
1 tsp ground cardamom
¼ tsp salt
2 ¼ cups all-purpose flour
2 tbsp brown sugar, to decorate
1- Place 9 chopped plums in a pan and add 2 tablespoons of water and 2 tablespoons of sugar. Bring to the boil over a medium heat and cook for 10-15 minutes, until soft. Set aside to cool. You will need 1 ½ cups stewed plums for the cake.
2- Preheat the oven 180C. Grease and flour a 24cm/9 ½ in spring-form cake tin.
3- Cream the butter with the sugar in a mixing bowl until light and fluffy. Beat the eggs, one at a time.
4- Stir in the stewed plums and the almonds. Add the baking soda, baking powder, cardamom and salt and stir until blended.
5- Gradually stir in the flour, a few spoons at the time, and mix until blended.
6- Pour the mixture into the prepared tin. Place the 12 plum halves around the circumference of the cake and the remaining 4 halves in the centre, cut side down. Sprinkle the brown sugar over the cake.
7- Bake for 1 hour, or until the top springs back when lightly touched. Cool in the tin for 15 minutes before unfastening the ring.
TIPS – This cardamom-accented cake has an intriguing pale bluish-green hue from the plum skins.
– Serve the cake with whipped cream – Beat double cream until you have soft peaks, make one cup. Stir in 2 tablespoons of sugar and 2 tablespoons vanilla sugar.
– If there is too much liquid in the plum stew, take the 1 1/2 cups needed for the cake and then put the remaining juice in a pan and reduce it at medium heat. You will have a tasty, rich, and thick sauce to serve with the cake.