Brown butter and plum cake

Brown butter and plum cake

By
From
Sweet
Serves
6-8

Browning the butter really well before adding it to the batter gives this cake an extra dimension of flavour. Nut-brown butter is often used in savoury dishes for its complexity, but in sweet dishes it contributes quite an unusual taste. This cake is perfect for afternoon tea, or simply to have at home so everyone can help themselves to a slice.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
225g butter, plus extra for greasing
200g light brown soft sugar
4 eggs
1 teaspoon vanilla extract
200g self-raising flour, plus extra for dusting

For the filling

Quantity Ingredient
400g plums, halved, stoned and quartered
50g light brown soft sugar
1/2 teaspoon ground cinnamon
175ml double cream
1-2 tablespoons icing sugar, for dusting

Method

  1. Preheat the oven to 190°C and grease and flour two 20cm sandwich tins.
  2. Heat the butter in a saucepan over a high heat for a couple of minutes, or place in a heatproof bowl, covered, in a microwave, until nut-brown. Pass through a fine sieve into the bowl of a kitchen mixer or large bowl and set aside to cool completely.
  3. When it’s nearly set firm, place 25g of the browned butter into a small pan and set aside. Add the sugar to the larger amount in the bowl and beat until fluffy, then add the eggs, one by one.
  4. Add the vanilla extract then sift in the flour and fold in to combine. Pour the mixture into the prepared tins and bake for 20–25 minutes until golden and risen. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return to the oven for a further 5 minutes and repeat.
  5. While the cakes bake, make the plum filling. Add the plums to the small pan with the nut-brown butter. Add the sugar and cinnamon then cover and place over a medium heat to cook for 5 minutes. Remove the lid and stir the plums, then cook for another 3–4 minutes until they are soft through. Remove from the heat and set aside until cold.
  6. Turn the cakes out onto a wire rack and leave to cool. When they are completely cold, whip the double cream until soft peaks form. Spoon the plums over one half of the cake, top with a layer of the whipped cream, then place the second cake on top. Dust with icing sugar before serving.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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