Plum, lemon and poppy seed cake
We love Mont-Royal plums, an heirloom variety grown in Quebec, for this recipe, but you can use regular Italian plums too.
Ingredients
- ½ cup milk
- 2 Tbsp sugar
- Zest of 1 lemon
- 2 Tbsp honey
- 1 cup poppy seeds
- 4 cups plums
- 2½ Tbsp butter, softened
- 1/3 cup icing sugar
- 4 egg yolks
- 1 egg
- 1 cup flour
- 2 tsp baking powder
- 1½ Tbsp cassia, ground
- ½ tsp tonka bean, grated or 1 tsp vanilla extract
- 3 Tbsp sugar
Method
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1
Pour half the milk, sugar, lemon zest and poppy seeds into a small pot. Bring to a boil. Remove from heat and cover. Let stand 30 minutes or, overnight in the fridge.
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2
Preheat oven to 350° F. Butter and flour a hinged baking mold. Pit plums and place them in the mold.
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3
Place butter in a bowl with icing sugar and whip for 2 minutes until creamy. Incorporate egg yolks one at a time, then the whole egg.
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4
Sift flour and baking powder into a bowl. Add cassia and tonka bean and mix well with a fork. Pour onto the creamed butter. Add remaining milk and gently incorporate with a spatula. Incorporate the poppy seed mixture, then pour the entire mixture on the plums. Finally, sprinkle 3 Tbsp sugar on top of the batter.
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5
Bake for 35-45 minutes until the plums let their juice and the top of the cake is golden brown.
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6
Let cool at least an hour before serving.
