29 Jan Mieze’s Plum Cake
Mieze’s Plum Cake
29 January 2021
PREP. TIME: 20 MIN - Cook Time: 1 hour - Serves: 8 - 12
Stephanie Alexander in her book The Cook's Companion tells us that an Austrian, family friend by the name of Mieze, introduced this cake to them - possibly in the 1940s. It became a firm favourite in Stephanie's family and it has become one of ours too.
If you are not feeding a crowd - the cake can be made in two smaller spring-form pans. It is most important though that the layer of cake is not too thick. This will allow you to maximise the opportunity for the beautiful fruit juices to be absorbed and stain the batter.
I prefer to use blanched almonds and I grind them in a mortar and pestle. You can of course use fresh bread crumbs instead as indicated in the recipe.
Sprinkle icing sugar over the cake using a fine sieve. Serve the cake warm with fresh cream or ice cream.
Left over cake can be heated by wrapping it in foil and placing in the oven at 180C for 15 minutes.
180 g Softened Butter - at room temperature
150 g Caster Sugar
135 g Plain Flour
135 g Self Raising Flour
Pinch of Salt
2 large eggs, lightly beaten
70 ml Milk
1/2 cup Ground Almonds or Fresh Breadcrumbs
10 - 12 ripe blood plums, halved and stoned
For the Topping
1/2 cup Caster Sugar
2 teaspoons Cinnamon
2 large eggs
26 cm Spring Form Pan
Small mixing bowls and Whisk
Step 1 Prep
Preheat the oven to 190C
Lightly grease the spring form tin with butter
Wash and halve the plums along the crease. Gently ease the pip out using a butter knife or a tea spoon.
If using almonds - grind the blanched almonds in a mortar and pestle or roll over with a rolling pin to create coarsely ground almonds.
Step 2 Make the Topping
Melt the butter over gentle heat
Stir in the sugar and cinnamon.
Allow to cool a little.
Whisk the eggs well in a bowl and stir into the cooled butter mixture
Step 3 Make the Dough
Cream the butter and sugar until light and fluffy in an electric mixer.
Combine the flours and the salt in a bowl
Mix the eggs with the milk in another bowl and add to the flour and salt
Add the flour and egg mixture to the butter and sugar - mixing until you have a soft dough (or thick batter) - it should drop easily from a spoon.
Step 4 Assemble the Cake
Spoon the batter into the prepared tin (do not fill more than a quarter full).
Smooth the top and sprinkle over the ground almonds or fresh breadcrumbs.
Arrange the plums - cut side up, in a circle on top of the almonds. Start on the outside of the circle and arrange a pattern inwards.
Spoon the topping over and around the plums
Step 4 Bake
Bake for 50 - 60 minutes - until a fine skewer or knife comes out clean when inserted.
Place the cake in its tin on a cake rack for 10 - 15 minutes before removing the sides of the tin and transferring the cake on its base to a plate.
Recipe by Mieze - Stephanie Alexander, The Cook's Companion
January 12, 2016
June 20, 2017
February 23, 2021
November 7, 2018