Golden plum tea cake is delicate and sweet and perfect for Mother’s Day. This post is brought to you by Bonne Maman. Enter to win an amazing Mother’s Day off!
Mother’s Day has always been special to me, even before I had kids. I was born on Mother’s Day, and every so often my birthday again falls on the holiday, meaning an extra-special day of attention poured on by my family.
Last year was such a year, and I had the misfortune of dealing with a bout of food poisoning, leaving my older son to wonder when we would have a make-up holiday. While I don’t intend on getting sick again this year, this little tea cake is a lovely dessert for Mother’s Day, no matter when you end up celebrating it.
Although some might like big and bold cakes, most of the time I prefer more subtle flavor and opt for a bit of elegance. This golden plum tea cake, modeled after a classic Victoria sponge, is delicately sweet. Filled with both Bonne Maman Golden Plum Mirabelle Preserves and vanilla custard, the cake needs no traditional frosting. Instead, inspired by the light floral qualities in the jam, I opted to decorate this little cake with gorgeous edible flowers. Who needs a bouquet stuck in water when you can eat one instead?
I often make my own jams, but from time to time I like to pick up flavors other than my standard strawberry, and Bonne Maman is my go-to. Not only am I completely charmed by the whimsy of the packaging (what can I say, I am a sucker for design), but the product itself is full of flavor and made with only natural ingredients, just like the jams I make myself.
The Golden Plum Mirabelle Preserves is one of my favorite flavors because the plums are light, not darkly heady like a richer jam or perhaps a plum butter. The pieces of fruit found throughout add a burst of flavor, and not much is needed to make this jam shine.
This cake might seem complicated, but it’s totally not. Victoria sponge is one of the easiest cakes you’ll ever make, and custard is simpler than it seems. The custard needs time to set, so making it the day before will help make it seem less daunting.
If you’re using the edible flowers, add them just before serving the cake, or they will wilt if you store the cake in the refrigerator. While I grow nasturtiums in my garden, it’s a bit too early for them to blossom, so I purchased my edible flowers from the herb section of my gourmet grocery store. Be sure that whatever flowers you choose are suitable for eating!
Now, in honor of mothers of all stripes, I’m thrilled to share this great giveaway with you! Bonne Maman would like to wish every Mom a very happy Mother’s Day and give them a chance to win a $3,000 Day Off! The prize is $2,000 for the winner and $1,000 to share with a friend for a day off. Additionally, you can download a $1.00 off coupon for any of their delicious flavors. Sweeps end May 31st, 2015. Head over to the Bonne Maman site to enter!
Golden Plum Tea Cake
- 1 cup granulated sugar
- 1 cup softened butter
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup self-rising flour
- 2 cups milk
- 3 eggs
- 1/4 cup cornstarch
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract or vanilla paste
- 2/3 cup Bonne Maman Golden Plum Mirabelle Preserves
- Edible flowers
Preheat oven to 350°F. Grease two 6-inch cake pans and line with parchment, if you like.
Cream together sugar and butter until fluffy. Beat in eggs one at a time, then add vanilla.
Slowly mix in flour until well incorporated.
Divide batter between cake pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let cakes cool in pans 10 minutes, then turn out onto racks to cool completely.
In a medium saucepan, heat milk and ginger just until bubbles begin to form at the edges.
In a bowl, whisk together eggs, cornstarch, sugar, and salt. Set over a larger bowl filled with ice cubes.
Slowly pour the heated milk into the eggs, whisking continuously (to prevent the eggs from scrambling).
Pour the mixture back into the saucepan and heat over medium-low, stirring constantly, until mixture has thickened (about 5 minutes).
Strain custard through a fine mesh sieve into a clean bowl.
Cover custard with plastic wrap, pressing down onto the surface to prevent a skin from forming, and chill for at least 2 hours.
Level cake layers, if needed. Set bottom layer on a cake plate. Spread 1/3 cup of preserves on top. Gently spoon thickened custard on top of the jam, leaving an edge all the way around the cake to prevent weeping.
Spread the rest of the jam on the second layer, then set it on top of the first layer, jam-side-up. Decorate with edible flowers, if you like.
Serve with extra custard or whipped cream.
For more sweet inspiration, check out my Cake and Pie board on Pinterest!