Rhaenyra’s Plum Cake | Game of Thrones Inspired Recipes
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What’s Up, Hungry People
As Game of Thrones week comes to a close… we find ourselves winding up for the newest season of HOUSE OF THE DRAGON! What is hype may never die!! Only a few more days before I drop all morals and root for the absolute devastation of an entire fictional generation of people.
I’ve spent this entire week dining in the Westeros we know and love as seen in the first series of Game of Thrones; but now we find ourselves nearly 175 years prior to the events that happened in GoT, back to the time of the Greens and the Blacks – when House Targaryen was still on the Iron Throne – and the feud that started it all.
SPOILER ALERT: If you’re not caught up on the first season of House of the Dragon, BE WARNED! There will be spoilers in this post!!
All Must Choose
Season one of House of the Dragon is a wild ride through the fiery and tumultuous history of the Targaryen dynasty. Set nearly two centuries before the events of Game of Thrones, it chronicles the lead-up to the devastating Targaryen civil war, known as the Dance of the Dragons. This is alluded to, and ending even spoiled (seriously, this is a huge spoiler alert), in the original run Game of Thrones series.
The season kicks off with King Viserys I Targaryen on the throne – dealing with a tiny knick from the Iron Throne – and he’s struggling with the most important question of succession. His daughter, Princess Rhaenyra, is named heir, but the kingdom is far from accepting a woman ruler. Tensions mount as Viserys remarries and has a son with her, igniting a fierce rivalry between Rhaenyra and her new stepmother and former best friend, Alicent Hightower.
As alliances form and fracture, dragons soar, and betrayals abound – we witness the intricate political machinations and personal vendettas that push the realm towards chaos, and eventually lead to the events of GoT. House of the Dragon serves up a heaping portion of intrigue, with a side of epic battles and plenty of fire-breathing dragons.
Of course, it wouldn’t be a true Game of Thrones spin-off without copious amounts of delicious fares and feasts. GRRM is known for his incredible ability to write food scenes that will literally make you so hungry that you have to get up and do something about it. The TV show is no different – for me, a one off line from Rhaenyra Targaryen about plum cake got my fictional gears turning.
With plums in season just in time for the premiere of season two, I knew what I had to do: make a plum cake fit for a Queen. It’s time to raise your banners folks, and declare your side – who will you back, the Greens or the Blacks?
Here’s What You Need
Flour: Forms the base structure of the cake.
Eggs: Provide moisture and help bind the ingredients.
Sugar: Adds sweetness and helps with browning.
Buttermilk: Adds moisture and a slight tang, can substitute with plain Greek yogurt.
Butter (softened): Adds richness and moisture to the cake.
Lemon zest: Adds a fresh, citrusy flavor.
Lemon juice: Enhances the lemon flavor and reacts with baking soda.
Vanilla: Adds depth of flavor.
Baking powder: Helps the cake rise.
Baking soda: Reacts with acids to help the cake rise.
Salt: Enhances the flavors in the cake.
Butter (for greasing): Prevents the cake from sticking to the pan.
Black plums: The star fruit of the topping, providing a sweet-tart flavor.
Pineapple jam: Adds a sweet and tangy layer on top of the cake.
Lemon zest (for topping): Adds a bright citrus flavor.
Butter (shredded): Adds richness to the plum topping.
Water: Used to make the simple syrup.
Sugar: Dissolves in water to create a simple syrup.
Let’s Cook
First things first, Hungry People – let’s get that springform pan greased up with some butter and lined with parchment. Make sure the parchment sides are a bit taller than the pan to catch any overflow and to assist in the second stage of our cake making when we add the topping. Preheat your oven to 350°F.
In a large bowl, whisk together the eggs, softened butter, sugar, vanilla, lemon juice, and 2 tablespoons of lemon zest until the mixture is frothy and pale. Slowly add the flour, alternating with the salt, baking powder, and baking soda until all the dry ingredients are incorporated. Stir in the buttermilk until a smooth, slightly thin batter forms. You’ll see the batter lighten and get airy—don’t let it sit too long though, we want to bake it right away for the best rise.
Pour the batter into the prepared pan, filling it about halfway to two-thirds full. Pop it into the oven and bake for 30-40 minutes. Use a toothpick to test for doneness—it should come out clean or with a few moist crumbs. Once it’s baked to golden perfection, let it cool completely in the pan.
Making the Plum Topping
While your cake is cooling, let’s prepare a simple syrup. Boil the water and sugar together, whisking until the sugar is fully dissolved. Set it aside to cool to room temperature.
Next, slice those beautiful black plums and remove the pits. Slice each half into 4-6 smaller pieces, enough to cover the entire top of your cake.
Assembling the Cake & Final Bake
Preheat your oven again, this time to 275°F. Poke the top of the cooled cake about 15-20 times with a toothpick—this will help the syrup soak in, making your cake extra moist. Brush the entire cake with the simple syrup, reserving a few tablespoons for later.
Spread a generous layer of pineapple jam over the top of the cake, right up to the edges. Arrange the plum slices in a ring or spiral pattern, starting from the outer edge and working your way to the center. The goal is to create a fiery look reminiscent of dragon scales or flames—perfect for House of the Dragon!
Drizzle the remaining simple syrup over the plums and sprinkle the last bit of lemon zest on top. Finely shred some butter and scatter it over the plums. Pop the cake back into the oven and bake at 275°F for another 20-30 minutes, until the plums are tender and golden.
Once baked, let the cake cool completely before carefully removing the springform pan and parchment paper.
Slice the plum cake and serve it to the new Queen—whether you support the Greens or the Blacks, everyone will be vying for a piece of this regal dessert.
Tips for the Perfect Plum Cake
- Getting the Most Zest: Use a microplane zester for the finest zest. Drag the lemon across the grater, turning as you go. Avoid the white pith to keep the zest flavorful and not bitter.
- Slicing Plums: For the best results, wash and dry the plums, cut them along the seam, twist to separate, and remove the pit. Slice each half into smaller pieces to get perfect, even slices for your cake.
- Perfect Simple Syrup: Make sure your simple syrup is completely cooled before brushing it on the cake to avoid making the cake too soggy.
- Avoid Overbaking: Keep a close eye on the cake during the final bake with the plums. You want the plums tender and golden, but not dried out.
- Removing the Pan: When releasing the springform pan, be gentle and patient. Pull away the parchment carefully to avoid damaging your beautiful cake.
And there you have it, Hungry People! Rhaenyra’s plum cake is ready to make your taste buds dance and your allegiances clear. Whether you’re rooting for the Greens or the Blacks, this cake is a perfect tribute to the dramatic feasts of House of the Dragon. Whip this up for your next watch party and let the rich flavors and juicy plums transport you straight to the Iron Throne. Happy baking, and may your banners fly high and your cakes rise higher!
Rhaenyra’s Plum Cake | House of the Dragon Inspired Recipes
Equipment
- sauce pot
- lemon zester
Ingredients
FOR CAKE
- 1 ½ cup flour
- 3 eggs
- ½ cup sugar
- ½ cup buttermilk can sub plain Greek yogurt
- ½ cup butter softened
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 ½ teaspoon vanilla
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons butter for greasing
FOR PLUM TOPPING
- 12-15 fresh black plums
- 1-2 cups pineapple jam
- 2-3 tablespoons lemon zest
- 5-6 tablespoons butter shredded
- 1 cup water
- 1 cup sugar
Instructions
FOR CAKE BASE
- Grease a springform pan with butter and line the bottom and sides with strips of parchment. Make sure the side strips are at least 1/2 inch taller than the sides of the pan. Preheat the oven to 350°F.
- In a large bowl, whisk together the eggs, butter, sugar, vanilla, lemon juice, and 2 tablespoons of lemon zest. Whisk until frothy and pale.
- Slowly add in the flour, alternating with the salt, baking powder, and baking soda until all dry ingredients are added. Add the buttermilk and stir until a thin cake batter comes together. The baking powders will start reacting with the acids and the batter will get lighter/airier as it sits (don't let it sit too long, you'll want to use it right away for the best rise).
- Pour the batter into the prepared springform pan so that it is about 1/2 – 2/3 full. Bake for 30-40 minutes – use a toothpick to test the center for doneness. Once baked, the center should be puffed up and golden, with the sides lightly pulling away from the pan.
- Remove the cake from the oven and cool completely. Leave the cake in the springform pan.
FOR PLUM TOPPING
- While the cake is cooling, prepare a simple syrup by boiling the water and sugar. Whisk until the sugar is dissolved, then remove from the heat and cool to room temperature.
- Once the cake and syrup have cooled, slice the plums and remove the pits. Then slice each half into 4-6 individual, smaller slices. Repeat with the remaining plums so that you have enough slices to cover the top of the cake.
ASSEMBLING THE CAKE & FINAL BAKE
- Preheat the oven to 275°F. Poke the top of the cake 15-20 times with a toothpick to make small holes. Brush the entirety of the sugar syrup over the cake so that it soaks in. We want the cake to be extra moist. Reserve 3-4 tablespoons of the sugar syrup.
- Spread the pineapple jam across the top of the cake so that it covers all the way to the edges.
- Arrange the plums on top of the cake, starting from the outside edge and working toward the center in a ring/spiral so that it looks like a ring of flames encircling the top of the cake. The pineapple jam will help keep the plums upright.
- Drizzle the remaining sugar syrup on the plums. Sprinkle the last of the zest over the top of the plums. Use a cheese grater to finely chop the butter and sprinkle it over the top of the cake.
- Return to the oven at 275°F for 20-30 minutes or until the plums are baked and golden in color. Let the cake cool completely – do not remove it from the springform pan.
- Once the cake has cooled completely, gently release the springform pan and lift it off the cake. Pull away the parchment very carefully.
- Slice the plum cake and serve to the new Queen – regardless of her banners. Enjoy!
