Java Plum (Jamun) Cake

I was being all nostalgic chatting with my friends from school on a WhatsApp group recently. We spoke at length about school, monsoons, teachers, and of course food. I instantly went back to jamuns. One reason I loved the mostly tart, rarely sweet fruit is how it gave me a purple tainted tongue every single time I ate a handful of them. I thought I’d add these little fruits to my usual sponge batter to see what becomes of it. And it was delicious! To take it a little further, I made a jamun jam/coulis of sorts to top the cake with. I also added the juice of a lemon to give it a fresh and zingy taste.

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Ingredients:

Flour - 1 cup

Butter - 1/2 cup

Sugar - 3/4 cup

Eggs - 2

Vanilla - 1 tsp

Lemon juice - of one lemon

Baking powder - 1.5 tsp

Salt - a pinch (if you're using salted butter then skip adding salt)

Jamun - 3/4 cup pitted (I scraped the fruit off the seeds) 

Topping:

Jamun -  1/2 cup pitted (I scraped the fruit off the seeds)

Sugar - 1 tbsp

Honey - 1 tsp

Butter - 1 tbsp
Method:
Preheat oven at 180C while you prepare the batter.

Beat butter and sugar till light and fluffy. Add vanilla and eggs one at a time and mix well.

Add the jamun, keeping a handful of pieces for later.

Add flour with the baking powder. 

Fold the flour into the egg mixture just till it's incorporated well. Don't over mix.

Pour batter into a loaf tin and stick a few pieces of the jamun on top.

Bake for 40-45 mins or till it's golden brown on top.

For the topping, cook together the ingredients mentioned with a splash of water.

Cook it till the fruit softens and you can mash it with the back of a spoon.

Let both the cake and topping cool down. Once they do, slather the cake with the jamun topping and serve.

 

 

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