If you can find red plums, it would be ideal for Chinese New Year. Red is an auspicious colour in Chinese culture. Instead of just sticking to plums, you can try mixing few blueberries or even sliced mangoes. I like the buttery caramel taste of the brown sugar, ghee and baked fruits! Cake tastes even better when served with a scoop of vanilla ice cream!
Preparation time: 20 minutes
Baking time: 50 minutes
40 g melted Q.B.B. Pure Ghee
40 g brown sugar
8 plums (about 650 g), halved, stones removed
100 g Q.B.B. Pure Ghee, room temperature
100 g butter, room temperature
180 g caster sugar
1 teaspoon vanilla extract
3 X 60 g eggs, lightly beaten
60 g ground almond
210g self-raising flour
- Preheat oven to 180°C.
- Grease a 22 cm-round cake pan Q.B.B. Ghee or butter. Line base with baking paper.
- Drizzle melted 40 g Q.B.B. Pure Ghee evenly over base of pan.
- Sprinkle with brown sugar. Place plums, skin side down, in pan to cover base.
- Using an electric beater, beat remaining Q.B.B. Pure Ghee, butter, caster sugar and vanilla on high speed for 4 to 5 minutes or until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Using a large metal spoon, gently fold in ground almond and flour. Spoon mixture over plums. Smooth surface.
- Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean.
- Let cake stand in pan for 10 minutes. Turn out onto a serving plate.