This cake was inspired by some lovely greengages we found in a greengrocer in Totnes, near where we are staying on holiday. There weren’t quite enough to simply poach them, and I didn’t have a tart tin or any plain flour, so a greengage frangipane tart was out. What I made instead was a Victoria sponge with half the flour replaced with ground almonds, flavoured with the grated zest of an orange and the greengages arranged on top as if it were a tart.
The result was a moist light sponge crowned with juicy greengages – it was delicious served for dessert with whipped cream, and I am looking forward to another slice with our coffee tomorrow morning.
I used a tip I saw in a recipe for the French quartre quarts cake, which is to put a pan of boiling water in the bottom of the oven. The resulting steamy atmosphere is said to make the cake particularly light – and on the evidence of this cake I will be doing it again. Sometimes the constraints of a holiday home kitchen, without all one’s usual ingredients and equipment, can lead to happy discoveries!
100g caster sugar
2 large eggs
70g ground almonds
70g self-raising flour
Grated zest of an orange
Take the butter and eggs out of the fridge at least 30 minutes before you start cooking so they can come to room temperature. My eggs weighed 70g each – if yours are a different size simply adjust the other quantities accordingly.
Grease and line the base of a 18 cm sponge tin. Preheat the oven to 170ºC Fan/190ºC, with a baking tin half full of hot water in it (this is not advisable, or necessary, in a gas oven). Wash the greengages, take out the stones and cut them into quarters.
Cream the butter with a wooden spoon, add the sugar and beat until light and pale. Beat in the eggs one at a time, with a good scoop of flour, until well blended. Fold in the remaining flour, the ground almonds and orange zest. You can of course do all of this in the mixer if you are at home – or in a particularly well-equipped holiday cottage. Turn the mixture into the prepared tin and arrange the greengages in a circular pattern on top.
Bake for 25 minutes until golden brown, and the sponge springs back when lightly pressed. Leave to cool in the tin. Serve just warm with whipped cream. A glass of orange muscat dessert wine would go very well, too.