Plum and Apple Ring Cake

Name: Plum and Apple Ring Cake
Cuisine: Chinese
Ingredients: 185g Unsalted butter (softened); 185g Soft brown sugar; 3 Large free-range eggs (beaten); 2 Large dessert apples (grated); 185g Plain flour; 2 tsp Ground cinnamon; 1 tsp Mixed spice; 2 tbsp Apricot jam (for glaze); 2 tbsp Lemon juice (for glaze); 3 Ripe plums (stoned and sliced, for topping); 25g Unsalted butter (for topping); 35g Dark brown sugar (for topping); 50g Jumbo oats (for topping)

Arrange plum slices and oat crumble in the bottom of a ring cake pan, invert after baking, and drizzle with an apricot-lemon glaze for a sweet-tart finish.

Varies

Easy

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Ingredients

Unsalted butter (softened) 185g

Soft brown sugar 185g

Large free-range eggs (beaten) 3

Large dessert apples (grated) 2

Plain flour 185g

Ground cinnamon 2 tsp

Mixed spice 1 tsp

Apricot jam (for glaze) 2 tbsp

Lemon juice (for glaze) 2 tbsp

Ripe plums (stoned and sliced, for topping) 3

Unsalted butter (for topping) 25g

Dark brown sugar (for topping) 35g

Jumbo oats (for topping) 50g

Instructions

Make the oat crumble topping

Preheat the oven to 180°C. To make the topping: stone and slice the 3 plums and arrange them in the base of a ring cake tin. Melt the butter, mix the brown sugar and oats together, then stir in the melted butter and scatter the mixture over the plums.

Make the cake batter

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the apple, flour and spices with a pinch of salt, then pour into the cake tin. Bake for 40 minutes until pale golden and fragrant. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack.