Plum Cake

| IrelandAM, Recipe

plum-cakeThis is the cake I made on TV3’s IrelandAM 3/11/16

This is such an easy bake, using an all-in-one sponge mix base.

The plums can be substituted with lots of other fruits such as apples, pears, peaches, blackberries – the choice is yours!

You could throw on a combination of fruits or use well-drained tinned fruit.

This cake will taste even better the day after baking as the plum juice seeps into the sponge.


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180g plain flour

180g caster sugar

180g butter

3 eggs 

1 tsp baking powder

Drop of vanilla extract

8 plums (halved)

2 Tbsp caster sugar and 1 teaspoon ground cinnamon mixed 

Optional to finish –  melted apricot jam to glaze finished cake, or you can drizzle with an icing sugar and water icing.


Preheat oven to 180 degrees. 

Line the bottom of a 9″ springform cake tin with parchment paper and grease the sides

In a stand mixer (or use a bowl & hand mixer) combine sifted flour, baking powder, sugar, butter, eggs and a drop of vanilla extract. Mix until a smooth cake batter is formed. 

Transfer the batter into your cake tin and smooth off the top. 

Cut the plums into half and remove the stone. 

Place the plums cut side down on top of the cake batter, covering the top, or you can slice the plums and place in a spiral pattern on top

file-03-11-2016-13-32-12Sprinkle on 2 tbsp of the cinnamon sugar mix

Bake in the oven for 45-50 mins until golden brown and sponge baked all the way through. 

To give the cake a shine you can brush the top of the cake with melted apricot jam. Or you can make a thin icing with icing sugar and water and drizzle over the top. 

The cake can be served warm with custard, or leave to cool, drizzle with icing and serve with a nice dollop of whipped cream!  

2 Comments – 9 Irish foodies to follow on snapchat…

| Publicity

kellyloucakessnapI am a huge fan of snapchat and I snap my daily work life, be it in the bakery, café or out and about at events and wedding deliveries. I love that it is instant and unedited.

Imagine my delight at being named by as one of the top 9 foodie snapchatters to follow! I follow all the other foodies on the list and I’m amazed that I could rank among them.

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Fresh Cream Roulade

| Recipe


One of my most popular snapchat tutorials, I’ve had so many requests for the recipe that I decided to put it into a blog post. It’s a quick and easy recipe but there are a just a few special techniques that need to be followed.

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5 eggs
150g caster sugar
135g self raising flour
vanilla extract

500ml sweetened whipped fresh cream and fruits to fill & decorate

Swiss roll baking tin 23cmX33cm (9″X13″)
parchment paper

Preheat oven to 175C
Place the eggs and sugar into a bowl and using a whisk attachment on a stand mixer (or hand held electric mixer) whisk together until very thick and foamy. This can take 4-5 minutes whisking on high speed. You know it is ready when you lift out the whisk there is a trail of batter sitting on top of the mix for a few seconds before it blends in.


Add in vanilla extract.
While the eggs and sugar are whisking, sift the flour. I find it easier to sift onto a sheet of greaseproof paper, then you can lift the paper to ‘shoot’ in the flour into your bowl in a few stages.
When the batter is thick enough, slowly fold in the flour, breaking it up into 3 or 4 doses. Do not whisk in the flour, cut the flour into the batter (using a metal spoon is better here) to preserve the precious air that has been already whipped in.  Make sure all the flour is mixed in and there are no pockets of flour,
Pour the batter into a swiss roll tin lined with parchment paper, lifting the tin to spread it into the corners rather than spreading with knife (remember to protect the precious air!)
Bake for 12-15 mins until light golden brown and springy to touch.
Meanwhile lay out a sheet of parchment paper slightly bigger than the swiss roll tin and sprinkle with caster sugar.
When the sponge is baked, tip the sponge out onto the sugared paper and starting from the narrow end, roll up the roulade and paper together then leave rolled up on a cooling rack until cold.
Softly whip 500ml fresh cream sweetened with a little icing sugar and vanilla extract. Prepare the fruits for the filling. You can use fresh berries such as strawberries, raspberries and blueberries or you can use drained tinned fruit such as pears and peaches.
When the sponge is completely cold, carefully unwrap the roll, spread with cream and your chosen fillings and then carefully roll again, Don’t worry if the sponge cracks, you can decorate the top of the roll with more fresh cream and fruit to hide them!
Chill the roulade in the fridge, then slice and enjoy!




Would you go naked for your wedding?

| Weddings

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Naked wedding cake

Naked wedding cakes – ie: cakes without icing on the outside so the sponge is exposed- are becoming more popular for weddings.  They are a more relaxed style of cake, popular with couples looking for an alternative to the traditional wedding cake, adding a pretty and rustic style to a wedding.


They are also a considerably cheaper alternative to an iced cake as they are simpler and less time consuming to make.

naked cakes

Here are a few points to consider if you would like a naked cake for your wedding.

  • Firstly, take into consideration your wedding venue and overall theme of the wedding – will this informal style of cake fit in?
  • Because they don’t have an icing coat to protect them, naked cakes may stale very quickly as they are exposed to the air. We bake them on the morning of the wedding so they are as fresh as possible and the sponges are brushed with syrup to add extra moisture to the sponge.
  • You can choose different flavour sponges and fillings for each tier, just take into consideration the colour of the baked sponges as they will be visible.
  • Naked cakes need to be assembled on the day at the venue. They do not travel well stacked, as the sponges are very delicate.
  • They are usually filled with a buttercream icing and this can sit out in the reception room for a few hours. Fresh cream may be used but needs to be transported in a cooler and put straight into a fridge at the venue. The cake will have to be taken out immediately before the cutting of the cake and served straight away, as the cream will spoil quickly.
  • Naked cakes are decorated with fresh berries and some edible flowers, such as roses, but some couples prefer to use sugar paste flowers which can be coloured to match the wedding theme.

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Roundwood House, Mountrath, Co Laois

  • For a slightly more ‘modest’ version of the naked cake you can go for a semi-naked cake – this has a light covering of icing on the outside.