To celebrate the new college year, we’ve got you the recipe of a delicious plum-apricot cake. The walnuts and raisins gives this cake an extra kick of energy for a good start of the year! It’s easy to prepare as the oven will do the cooking for you. The 5 spice powder you can find in regular or Asian stores at the spice counter. It’s usually a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Use fresh plums or apricots, the ones canned contain lots of added sugar and are too moist for this recipe.
Recipe for plum-apricot cake
1 slice=370 Kcal | Preparation: 20/30 min | Cooking time: 40 min
115 gr unsalted butter, softened
225 gr sugar
2 large eggs
1 tsp. vanilla
340 gr flour
1/2 tsp salt
1 tsp. baking powder
4/5 plums or apricots (or mixed), black or red, pitted and quartered or sliced
1 tsp. Chinese five spice powder
2 Tbs. brown sugar (optional)
handful of walnuts broken into pieces
- Preheat the oven to 175 C. Grease a 24 cm baking tray.
- Stir together the softened butter and sugar until light and fluffy.
- Stir in the eggs, then the vanilla.
- Sift together the flour, salt and baking powder and add it with the walnuts and raisins to the butter mixture and stir just until combined.
- Pour the batter into your baking tray and spread into an even layer. It doesn’t look like much batter, but it’s enough.
- Place the plums, cut side down, in concentric circles on top of the batter. Sprinkle with the five spice powder, then with brown sugar, if using.
- Bake for 40 minutes until the top is golden brown.
- Remove from the oven and cool for at least 30 minutes before serving. Serve warm or at room temperature. Leftover cake will keep, tightly covered, for 2-3 days.