This recipe comes from Feast Maniototo, a charity cookbook compiled of recipes from residents of the Maniototo Plain in Central Otago to benefit the Maniototo Kindergarten. Many thanks to Tracey who gave me this, among the other yummy treats when she came to visit.
This cake is not overly sweet, and looks fantastic.
The recipe makes enough for a 28cm round tin, or a 22cm round tin and a loaf pan. If you just want enough for a 22cm tin, use 2/3 the amount.
Ingredients:(for a large 28cm tin)
4 tbsp sugar (extra)
6 tbsp sugar
¾ cup milk
zest of 2 lemons
2 ½ cups self-raising flour
2 tsp baking powder
Caster sugar for topping
(for a medium 22cm tin)
2⅔ tbsp sugar (extra)
4 tbsp sugar
½ cup milk
zest of 1½ lemons
1⅔ cups self-raising flour
1⅓tsp baking powderCaster sugar for topping
Thinly slice plums, sprinkle with sugar (extra) and leave to stand.
Heat oven to 180°C. Cream butter and sugar. Add eggs and beat. Add milk and lemon zest, (do not beat as the milk will not incorporate).
Fold in flour, then fold in the baking powder.
Spread the mixture into a greased and lined spring-form tin (I just line the bottom of the round tin). Top with the drained plums. Sprinkle with caster sugar.
Bake at 180°C for 35 – 45 minutes until the cake is cooked.