Remember that tree? Turns out it's a plum. I was out there the other day, looked up, and saw a little yellow fruit. Then another, and another. A few days later they were red, soft and sweet.
On the weekend I picked a handful. Gazed at them on the kitchen bench for a while. Decided to make them into a cake.
A honey plum cake for a wet Sunday when the heat finally broke and things started to feel a bit normal again. Normal, not necessarily because of the drop in temperature, but because I was in the kitchen, baking.
Rich and squishy honey plum cake
1/3 cup caster sugar
1/3 cup brown sugar
1/4 cup honey
1 cup self-raising flour
3/4 cup milk
squeeze of lemon juice
tiny plums plucked from a tree in your backyard on a hot summer's day
Preheat oven to 160 degrees C. Grease and line a 20cm springform cake tin.
Beat together butter and sugars until creamy. Add honey and egg and continue to beat. Add flour, milk and lemon juice and beat till smooth. Don't worry if it curdles a bit.
Pour batter into cake tin. Cut the cheeks off your tiny plums and scatter them over the batter. Don't worry about getting fancy - they're going to sink. Place tin in oven and cook for 50-55 minutes, until a skewer inserted comes out cleanish.
Allow to cool slightly in tin, then remove to a rack. Invert onto a plate to reveal the sunken plums. Drizzle with extra honey, and eat.