Plum Streusel Cake

SKU
REC00015
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Black Traditional AGA Double Oven Glove
Black Traditional AGA Double Oven Glove
W2059BLK
£26.00
AGA Top Plate Mats
AGA Top Plate Mats
W2255
£11.00
Pudding Basin
Pudding Basin
W3034
£7.00

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Description

Use a square cake tin for the best results. 

  • Yeast dough
  • 250g (9oz) strong plain flour (bread flour)
  • 1 tsp dried yeast
  • Pinch of salt
  • 2 tbsp oil
  • 50g (1.75oz) sugar
  • 100-125ml (3.5-4fl oz) lukewarm milk

For the topping:

  • 500g (1lb 2oz) plums, cut into sixths

For the Streusel:

  • 100g (3.5oz) plain flour
  • 50g (1.75oz) sugar
  • 75g (2.75oz) butter



For the dough base, mix together the flour, yeast, salt, oil and sugar. Add the lukewarm milk and mix to a soft dough and knead until smooth. Place the dough into a bowl, cover with clingfilm and allow to rise next to the AGA, or in a warm place, until doubled in size - about 1-2 hours

Meanwhile prepare the plums and make the streusel topping by placing the flour, sugar, and butter into a bowl. Rub the ingredients together until they resemble breadcrumbs.

Place the risen dough into the greased square cake tin and press over the base and into the corners. Cover with the plums. Sprinkle with the Streusel mixture. Allow to rise for a further 20 minutes.

2 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second set of runners down and bake for about 35 minutes or until golden

3 and 4 oven AGA: Place the tin on the oven grid shelf set on the floor of the Baking Oven and bake for about 40 minutes or until golden.

Allow to cool in the tin for 10 minutes then release. Serve warm or cold.

Rayburn cooking: Cook in the centre of the Main Oven at 180°C (350°F), Gas Mark 4 for 40-45 minutes or until golden

Conventional cooking: Cook in the centre of the oven at 180°C (350°F), fan oven 140°C, Gas Mark 4 for 40-45 minutes or until golden.

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Size 5
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