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Plum tray bake with cheesecake ripple
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| I picked up this great recipe at Waitrose in September but I didn’t come around to actually bake it until the other day. This a real “Dagmar recipe” with two favourites: cheesecake and plums. I love the combination of moist sponge cake, creamy parts of cheesecake ripple and lovely juicy plums. You could easily subsitute the plums with another fruit depending on the season. Or add a spice, why not cinnamon or cardamom? Plum tray bake with cheesecake ripple (adapted from a Waitrose recipe, makes 10 squares) | |
| 200 gram | cream cheese |
| 1 | vanilla bean, the interior |
| 3 tbsp | caster sugar |
| 4 medium | eggs |
| 175 gram | butter, softened |
| 175 gram | dark muscovado sugar |
| 200 gram | flour |
| 1 tsp | baking powder |
| 400 | ripe plums, halved, stoned and roughly chopped |
Icing sugar to dust the cake
Pre-heat the oven to 175 degrees C.
Grease and line a 28×18 cm shallow baking tin with baking parchment. Make sure that the paper comes higher than the rim of the tin.
Beat cream cheese, vanilla, caster sugar and one of the eggs with an electric beater, until smooth.
In another bowl, beat remaining eggs, butter, muscovado sugar, flour and baking powder with an electric beater for 2 minutes until creamy.
Spread half of the creamed flour mixture onto the base of the baking tin. Dollop half of the cream cheese mixture over it. Scatter with half of the chopped plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese mixture. Scatter the remaining plums on the cake. Bake for around 35 minutes until the cake has risen and is just firm to touch. Make sure not to over-bake. Dust the cake with icing sugar and serve it warm or cold with vanilla ice cream.
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