Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: plums, eggs
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Companion
- metric measuring spoons & cups
- chopping boards & non-slip mats
- 1 medium knife
- kitchen paper
- baking paper
- 22 cm tart tin
- bowls – 2 medium
- food processor
- wide spatula
- wire rack
- 90 g butter, softened, plus extra for greasing
- 1 cup plain flour
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
- a pinch of salt
- 1 egg
- 2 – 3 tablespoons buttermilk or milk
- 65 g caster sugar
- 6 – 8 large ripe blood plums
- 30 g soft brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅓ cup plain flour
- 30 g unsalted butter, chopped
|What to do
- Set out your ingredients.
- Preheat the oven to 180oC.
- Grease the tart tin.
Make the streusel mixture
- Mix the sugar, baking powder, cinnamon and flour in a medium bowl.
- Rub in the butter so the mixture is a bit crumbly and lumpy. Set aside.
Make the tart
- Cut the plums in half and remove the stones. Cut each half into 2 or three pieces, depending on their size.
- Sift the flour, cream of tartar, bicarbonate of soda and salt into a medium bowl.
- Whisk the egg with 2 tablespoons of buttermilk or milk. Cream the butter and sugar in the food processor until pale and thick.
- Tip in the flour mixture and pulse briefly to combine. Add the egg mixture and process briefly; it should be a dropping consistency. If the mixture is stiff add another tablespoon of buttermilk or milk.
- Scrape the batter into the tin and smooth the top.
- Press the plums into the butter in rows.
- Scatter over the streusel mixture,
- Bake for 20 – 25 minutes, or until a skewer inserted in the edges comes out clean.
- Cool the cake in the tin on the wire rack and serve warm or cold.