Plum Custard Cake Recipe
This Plum custard cake is delicious and has extra flavourful seasonal fruits!
Time: 45 minutes
- 200 g Woolworths Castor Sugar, plus extra for dusting
- 2 Woolworths Free Range Large Eggs
- 100 g Woolworths Self Raising Wheat Flour, sifted
- 1 t Woolworths Baking Powder
- 150 g macadamia nut flour
- Pinch of salt
- 250 g Woolworths Fresh Vanilla Flavoured Custard
- 9 – 10 Woolworths Flavourburst™ Plums, stoned and quartered
How To Make Plum custard cake
- Preheat the oven to 170°C. Grease and line a 27 cm x 16 x 4 cm rectangular baking tin or a 23 cm round springform cake tin with baking paper.
- Using a hand beater or a stand mixer with the paddle attachment, beat the sugar and eggs for 4–5 minutes, or until thick and pale.
- In a separate bowl, mix the dry ingredients – use your fingertips to sprinkle in the macadamia nut flour to remove any lumps. Fold 175 g custard into the egg mixture and remove from the mixer.
- Using a spatula, fold the dry ingredients into the wet by hand to gently incorporate.
- The batter might be slightly lumpy, but this is because of the coarse macadamia nut flour, so be sure not to overmix.
- Pour the batter into the cake tin, then spoon 75 g of the remaining custard over the surface of the cake.
- Arrange the plum quarters in lines on the surface of the batter and dust with caster sugar.
- Bake for 40–45 minutes, covering with foil if it browns too quickly in last 15 minutes of baking time.
- Cool in tin before removing. This cake is best served warm with more custard or vanilla ice cream.