Slow Cooker Plum And Polenta Cake
This slow cooker plum and polenta cake is a very light textured cake and is adored by Mouse, my 3 year old.It’s not a high volume cake so don’t expect to serve a host of people as you’ll get about 6-8 slices out of this. We ate it warm as it is but it could have some whipped cream served with it if liked.
150g butter, at room temperature, plus extra for greasing
200g sweet red plums, stoned and halved
150g golden caster sugar
2 eggs, beaten
100g ground almonds
50g fine polenta (cornmeal)
1/2 teaspoon baking powder
grated rind and juice of 1/2 an orange
1. Butter a dish that will comfortably fit inside your slow cooker. Line it with greaseproof paper and arrange the halved plums on the bottom of the dish.
2. Cream together the butter and sugar in a mixing bowl until light and fluffy. Gradually add the eggs and ground almonds alternately. Stir in the polenta, baking powder, and orange rind and juice and beat until smooth.
3. Spoon the mixture into the prepared plums and smooth over. Cover the dish over with buttered foil, then stand on an upturned saucer in the bottom of the slow cooker pot. Pour boiling hot water into the pot so that it comes up half way. Cover the pot with a lid and cook on high for 3-3 1/2 hours.
4. Remove the dish carefully using oven gloves. Take off the foil and allow to cool a bit. Run a knife round the slow cooker plum and polenta cake dish and loosen and turn out onto a serving plate. Remove lining paper and dust with icing sugar.
Adding to Mediocre Mum’s Slow Cooker Sunday