CITRUS & PLUM TEACAKE – Recipe

FRENCH EARL GREY SYRUP Ingredients:

• Juice of Tangelo or Orange
• Equal Part Caster Sugar
• 2 Teaspoons French Earl Grey Loose Leaf Tea

 

METHOD:

1. Zest the tangelo or preferred citrus before using the juice for this syrup recipe.
2. Combine juice, equal weight in sugar, and 2 teaspoons of French earl grey loose leaf tea or regular earl grey tea in a pot.
3. Over medium heat on a stove bring to a rolling boil.
4. Drop the heat down to simmer and simmer the mix for 10 minutes.
5. Set aside to cool until it thickens up.

 

CITRUS & PLUM TEACAKE Ingredients:

• 250g (1 Cup) Unsalted Butter, Room Temp
• 250g ( 1 + 1/4 Cup) Dark Brown Sugar
• 4 Large Eggs
• 200g ( 1 + 1/3 Cup) Plain flour
• 1 Teaspoon Baking Powder
• 80g (2/3 Cup) Hazelnut Meal
• Zest of a Tangelo or Orange
• Pinch of salt
• Sprinkle of Demerara Sugar
• Can of whole Plums (15 Plums)

 

METHOD:

1. Drain out the plums from the can well.
2. Preheat the oven to 180C (350F) and line a round 8″ tray with baking paper. If your pan is shallow like mine, it would be best to line extra length up the sides to prevent spillage when baking.
3. Beat the butter and sugar until it is pale and fluffy.
4. Add the eggs one at a time, beating very well after each addition so that mixture doesn’t separate.
5. Whisk together the flour, zest, baking powder, hazelnut meal and salt in bowl.
6. Now on low speed add the flour mix and beat just until almost incorporated.
7. Use spatula to fold in the few pockets of flour by hand.
8. Transfer batter to the pan and smooth out evenly.
9. Arrange the 15 plums onto the cake, but just place them atop of the mix, do not press it in as the batter will end up rising and covering all the plums.
10. Sprinkle lightly with demerara sugar all over.
11. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
12. Strain the syrup and brush all over the hot cake until used up.
13. Allow to cool completely before flipping out and inverting the cake back onto serving board or plate.
14. The cake keeps for a couple days at room temperature, but for long term storage keep it airtight and chilled as the cake is very moist and full of fruits.