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Plum cake with plum coulis

NZ Woman's Weekly

5.0 / 5 FROM 1

Preheat oven to 180C. Soften butter. Place in the bowl of a food processor with sugar. Process to combine.
Add eggs, one at a time. Process after each addition. Add almond essence. Sift over flour and baking powder. Process to just combine.
Halve plums and remove stones. Chop plums roughly. Add to cake mixture and pulse to just combine.
Spread mixture into a 21cm ring tin. Sprinkle over streusel topping. Bake for 45 minutes. Cool in tin for 10 minutes.
Cover a cake rack with baking paper. Turn cake out on to rack. Turn again, streusel side up. Serve warm with plum couli and yoghurt.
To make streusel topping: Place almonds, sugar and flour in a bowl. Rub in butter to form a crumble. Stir through almond essence.
To make plum couli: Wash plums and remove stones. Place plums in a saucepan with sugar and water. Slowly bring to the boil and simmer until plum flesh is soft.
Push juice and flesh through a sieve discarding skins.