It was Ryans 20th birthday this week. Like all mothers, every time one of my children has a birthday I reflect on the day they were born and their life became a part of my every day. I remember him as a quiet settled baby, with a chubby face and big brown eyes. Beautiful olive skin and such a kind nature. The world was always Ryan’s friend, nothing phased him. He happily toddled around for hours after his big sister.
Now at 20 of course things are very different, no longer chubby and no longer toddling about after his older sister, but he’s still a kind hearted soul with quiet and reflective ways. I’m very grateful to have such a wonderful young man as my son.
He didn’t want a birthday cake, but I made him one anyway - as mothers are want to do. It was not a typical frosted birthday cake, but a simple fresh Plum cake with sticky Lemon syrup to be poured over it. Actually, as I type this I think there is lemon syrup on my keyboard!
I thought I’d share it with you too. Happy Birthday Ryan!
This is another Julie Le Clerc recipe from her Cafe @ home book. It’s been one of my favourites for a long time. Uncomplicated and beautiful to look at and cook from.
Do make sure you choose a sweet plum for this, otherwise you will have a very tart mouthful! This makes a wonderful dessert and is not overly sweet with the lemon syrup playing off against the sweet plums and cake.
Plum and Lemon Syrup Cake
- 225 grams of butter softened
- 1 1/4 cups of caster sugar/superfine
- 4 small eggs
- 1 1/2 cups fine desiccated coconut
- 1 1/4 cups of plain flour
- 1 1/2 tspns baking powder
- 8 fresh plums halved (canned if no fresh available)
- zest of two lemons
- juice of 5 lemons
- 1/2 cup water
- 1 cup of sugar
Preheat the oven to 180/350. Grease and flour a 22cm springform pan.
Cream butter and sugar together until light. Beat in eggs one at a time. Stir in dry ingredients and place mixture in prepared cake pan. Arrange your plum halves over the cake. I press mine in ever so slightly.
Bake for one hour or until a skewer comes out clean. Cool the cake in the pan.
To make lemon syrup - combine all the ingredients in a small saucepan and bring to the boil, boil for 4-5 minutes until syrupy.
Dust the cake with icing sugar. Pour half the warm syrup over the cooled cake. Serve with a dollop of whipped cream on the side, and extra lemon syrup poured over each slice.
The colour of the plums in the cake looked amazing, pink and juicy with tart lemon syrup. Mouth puckering and sweet all at the same time.