Wild Honey & Rye: plum and poppy seed tray bake recipe

I use fresh Victoria plums when they are in season, but any ripe plums will work as well. 

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Yuki Sugiura
Ren Behan24 January 2020

SERVES 12

Ingredients 
*225g caster sugar
*4 large eggs, lightly beaten
*240ml vegetable oil, preferably organic
*1 tsp vanilla extract or vanilla bean paste
*1 tsp grated orange or lemon zest
*250g self-raising flour
*1 tsp baking powder
*3 tbsp poppy seeds
*8–10 ripe plums, halved and stones removed
*2 tbsp icing sugar mixed with 1 tsp ground cinnamon, for dusting

Method

1. Preheat the oven to 180°C/Gas Mark 4. Grease and line a 30 x 23cm baking tray with baking parchment.

2. Put the caster sugar, beaten eggs, oil and vanilla into a bowl and whisk together for 5 minutes until pale and fluffy.

3. Add the orange or lemon zest and mix again.

4. Sift in the flour and baking powder and gently fold in, using a metal spoon, until all the flour is incorporated. Sprinkle in the poppy seeds and mix again.

5. Pour the batter into the lined tray and gently press the halved plums into the batter.

6. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.

7. Leave to cool in the tin. Before serving, dust with the cinnamon-flavoured icing sugar.

8. The cake will keep well in a tin in a cool place for up to 4 days.

More from Wild Honey & Rye:

Wild Honey & Rye: Modern Polish Recipes by Ren Behan, published by Pavilion Books.