Citrusy Roasted Plum Cake
Citrusy Roasted Plum Cake
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Scant ¼ teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, at room temperature
  • ¾ cup (packed) light brown sugar
  • 2 large eggs
  • ⅓ cup flavorless oil, such as canola or safflower
  • Grated zest of 1 orange
  • 1 teaspoons vanilla essence (or one bean)
  • half kg plums, stoned and cut in 8 pieces
  • 1 lemon, zested and juiced
  • 4-6 tablespoons of sugar (depending on the sweetness of your plums)
  • 1 vanilla bean, split
  • half teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1-2 tablespoons brown sugar
  • 1 orange,  juiced
  • 1 lemon, zested
  • ⅓ flaked almonds
  1. Preheat the oven to 175°F. Grease the regular 9" baking tin, dust the inside with flour, tap out the excess and keep aside
  2. Combine well flour, baking powder, salt and cinnamon.
  3. To roast the plums, combine the ingredients and bake in the oven till soft and fragrant. Remove and spoon out the juices.
  4. Beat the 5 tablespoons of butter until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes, after which you add one egg at a time beating after each addition, till all the eggs are in. Next, beat in the oil, zest and vanilla to get a smooth creamy batter.
  5. Mix in the dry ingredients till just mixed. Pour the batter into a pan.
  6. Spread with the roasted plums, saving the juices to serve with the cake. (From experience I can tell you it's tough to not take this directly to your mouth). Bake for about 20 minutes.
  7. To make the topping, melt the 2 tablespoons of butter, 2 tablespoons of brown sugar, lemon zest and orange juice and add the flaked almonds. Pour the mix over the cake and bake for another 15 - 20 minutes till done and a tester inserted comes out clean..
Recipe by Bombay Chowparty at