Nadia Lim's Plum and white chocolate short cake
Wendyl Nissen is joined by Nadia Lim for Weekend Treats on The Long Lunch and here is her recipe for plum and white chocolate short cake from her book 'Let's Eat!'
Plum and white chocolate short cake - by Nadia Lim
Crammed with plums and white chocolate, this slice is scrumptious served by itself, or it makes a mighty fine pudding when warmed and served with custard or ice-cream. I’ve used a blend of flour, coconut and almonds to give more texture and nutty flavour, however, you can just replace the coconut and almonds with more flour (using the same quantities) if you like. Raspberries instead of plums also works magic.
Makes 16–20 pieces
Prep time 15 minutes
Cook time 35–40 minutes
GF (use mix of buckwheat + GF flour)
butter 150g, softened
sugar (white, brown, rapadura or coconut) ⅓ cup
vanilla essence or extract 1 teaspoon
free-range egg 1, at room temperature
flour 1 cup (e.g. plain, wholemeal, spelt, or a mix of buckwheat and GF flours)
desiccated coconut ½ cup
ground almonds ½ cup
ground cinnamon ½ teaspoon
baking powder 2 teaspoons
salt a pinch
dark-fleshed plums stones removed and chopped, 2 cups (about 8–10 small), (or raspberries, fresh or defrosted and well drained)
white chocolate 100–125g, chopped
almonds (chopped, flaked or slivered) ¼ cup (optional)
icing sugar, to dust (optional)
Preheat oven to 180°C. Line a 20–22cm square baking tin with baking paper.
In a large mixing bowl, beat butter, sugar and vanilla together until light, fluffy and pale (either with an electric beater or a wooden spoon and lots of elbow grease).
Beat in egg until well incorporated.
Stir in flour, coconut, ground almonds, cinnamon, baking powder and salt until just combined.
Spoon two-thirds of batter into lined tin and spread roughly over the base (a wet spoon will help it spread more easily).
Scatter with plums and white chocolate, then dot with remaining batter in lumps, and scatter almonds over the top (if using). Press down very gently with the back of a wet spoon. Bake for 35–40 minutes, until golden brown.
Leave to cool in the tin for at least 15 minutes before removing and slicing. Dust with a little icing sugar just before serving. Serve at room temperature as a slice or warmed, with custard, as a pudding.
Energy 831kj / 198kcal
Sat fat 7.5g
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