butter for the tin
170 g butter
170 g caster sugar
3 large eggs
340 g plain flour
5 tsp baking powder
1 dl apple juice
- Butter the tin, then line with grease-proof paper, then butter the paper.
- Preheat the oven at gas mark 4 (180 degrees C).
- Wash the greengages, cut in half and remove the stone, then lay them out at the bottom of the tin.
- Melt the butter on low heat. Lightly whisk the eggs in a bowl. Mix the flour and baking powder in another bowl.
- Whisk the butter and sugar light and fluffy.
- Slowly add the eggs, while still whisking.
- Add the flour a little at a time. When it feels like it's a bit too thick, add the apple juice.
- Pour the mixture over the greengages and level it. Give the tin a tap, to make sure the cake mixture covers the greengages well.
- Bake the cake in the middle of the oven for about 50 minutes. The cake is ready when you push a skewer through the middle and it comes out clean.
One thing I forgot to mention is that this is the first time ever I sifted the flour as it's been in the packet for a while. I have vague memories of my Mum sifting flour for all her baking in the old days, haven't seen her do that in the last 25 years though. Still, it was interesting to try, visually the sifted flour had a lighter colour and definitely increased in volume a bit. Hopefully it also improved the taste of the cake too.