Through its cafés, food markets and cookbooks, Avoca has led a revolution in Irish food, championing seasonal, locally-sourced ingredients and showcasing artisan food producers. It's a passion born out of its roots in 1723 when Avoca first started weaving its world-famous throws & blankets - and nurtured still in its stores, homewares and fashion. Find more of the story at avoca.com. Join the Avoca community on Twitter, Facebook and Instagram.
This Avoca favorite is a truly delicious dessert that works equally well with pears or plums and can be baked in a tin. Once cooled, enjoy it as a cake or as a sweet-afters served warm with custard or ice-cream. The delicious Muscovado sugar melts into a sticky topping.
For the cake
8 plums, halved, stones discarded
4oz unsalted butter
9oz plain flour
3 tbsp cocoa powder
2 level tsp baking powder
1/4 tsp salt
9oz caster sugar
3 eggs (lightly beaten)
third of a pint of milk
For the crumble
6oz dark brown Musovado sugar
3oz unsalted butter
To make the crumble
- Pre-heat oven 340ºF.
- Line a loose-bottomed 10in deep cheesecake tin with baking parchment.
- Firstly, put all the dark brown sugar, the flour and the butter in a bowl and rub together to a coarse breadcrumb consistency, (this gets sprinkled over the top of the cake).
To make the cake
- Sift together the remaining flour, the cocoa, baking powder and salt into a bowl.
- Next, using an electric mixer, cream together the butter and the caster sugar until light and fluffy, about 8-10 minutes.
- Then start adding the eggs, mixing well between each addition and half the flour and some of the milk.
- Mix until incorporated then add the remaining flour and milk.
- Place the cake batter into the lined tin, smooth the top with a palette knife or spoon and then arrange the halved plums, cut side down in a circle around the edge and centre of the tin.
- Finally sprinkle the delicious Muscovado crumble mixture over the top and bake for 50-60 minutes or until the centre the of cake is firm to touch.
- While still warm, the cake will have a lovely gooey toffee-like sauce around the plums, which sets slightly as it cools and helps keep the cake moist for 3-4 days.
Enjoy warm with some vanilla ice-cream or custard or have cold with some softly whipped cream. And relax.