This Plum Layer Cake is completely delicious…it’s very moist and filled with the natural sweetness of plums. When at the market I looked for inspiration. Amongst the apples, oranges, and lemons was a lovely basket of plums; I jumped at the chance to work with this stone fruit. When looking for a layer cake recipe, I couldn’t find one so I developed one for myself. The Walnut Layer Cake recipe was a good jumping-off place.
The first step in baking this cake is to work with the fresh plums. I blanched the plums in small batches until the skin broke and separated. After cooling, I pitted each plum and cut the fruit into pieces approximately 2.5cm x 2.5cm (1″ x 1″). This is a messy, time consuming step – but keep at it until 2 cups is reached. As tempted as I was to skimp on this step (at about 1.5 cups), keep at it until 2 cups. Will the cake be fine with less than that? Absolutely. Will all the flavor and deliciousness be present? Not quite.
This is how this cake went together.
Looking for another opportunity to add more plum goodness, I decided to add preserves to the filling. By piping a small wall around the edge of the cake, the jam stays between the layers and the cake maintains its structural integrity.
Toasted walnuts add an amazing quality to just about anything! In the oven for 7 minutes at 180C (350F) before chopping is just about right. With walnuts baked into the cake and the jam layered into the filling, this garnish seems to be a natural and delightful design.
Sharing a Plum Layer Cake with my partner is a good day. Talking with our people is a good day, too.