Oat plum breakfast cake

Oat plum breakfast cake

By
From
Gather
Serves
6-8
Photographer
Andrew Montgomery

You might not make this delicious cake for breakfast every day, but I urge you to make it once or twice when plums are season. It does make a deliciously shameless breakfast… The base is packed with dried fruit, honey, oats and seeds, giving it a tempting chew that’s a little like a chewy flapjack. I’ve balanced the healthy, nutritious base with a thick smothering of whipped cream cheese, sugar, vanilla and yoghurt. I think it does the job. Keep an eye on the plums so they don’t break down too much – you want them to hold a little shape. The poppy seeds are optional, but I always add a sprinkling of them at the end.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
150g medium porridge oats
75g runny honey
25g sunflower seeds
125g dried dates, destoned
75g prunes

For the filling

Quantity Ingredient
150m double cream
1 teaspoon vanilla extract
40g icing sugar
200g full-fat cream cheese
75g yoghurt

For the topping

Quantity Ingredient
1/2 teaspoon unsalted butter
2 unsalted butter runny honey
10-12 small plums, halved and destoned
poppy seeds, for sprinkling

Method

  1. Cover the base of a 20cm springform tin with baking parchment, then assemble the tin, leaving some parchment to overhang around the sides. This will allow you to remove the cake easily once it’s set.
  2. To make the base, blitz all the ingredients with 2 tablespoons of water in a food processor, until crumbly and fully combined. Press the mixture into the bottom of the springform tin – it should come up to about 1cm high – and smooth it over with the back of a spoon. Place in the fridge to set while you make the filling.
  3. In a large bowl or electric mixer, combine the filling ingredients using a whisk, making sure there are no unsightly lumps of icing sugar. Then, remove the base from the fridge and pour the mixture over. Put the tin back into the fridge for the cake to set.
  4. Heat the butter and honey in a small frying pan over a medium heat until bubbling. Add the plums, cut-side down, and leave to fry in the sweetened butter for about 5 minutes, turning once, until softened but retaining their shape. If the plums start to fall apart, remove them from the heat. A syrup should have formed in the base of the frying pan. Set the whole lot aside and leave to cool.
  5. To assemble the cake, remove it from the fridge and gently spoon the plums and their syrup over the top. Release the cheesecake from the springform tin, then transfer it to a serving plate. Finish with a sprinkling of poppy seeds, if you like, before serving.
Tags:
River Cottage
seasonal
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