A while ago I bought plums and wanted to turn them into a delicious dessert. But I wasn’t sure what to do to be honest. To change some pies, I started making a soft cake.
I went through it 3 times until I got the perfect cake, at least perfect for me, for my tastes. Not too sweet, mellow, with a marked almond taste and above all full of fruit!
I made it with plums, with a mixture of peaches and plums (but it was worse), with almond powder and without (clearly I prefer with), with 1 sachet and ½ sachet of yeast chemical… In short, with this cake recipe, I would have had a great time.
My daughter and my friends loved it, but I admit that even though I never tire of watching it, I will put on kilos if I continue in this direction so I believe the next plum cake will be for the ‘next year.
I wanted to share this recipe with you before the plums left the market stalls. Because I don’t know about you, but here, summer gives way to autumn. It is the rain and the grayness which unfortunately replace the sun.
With this cake, I wanted to enjoy the summer a little more. Just a little bit more.
And today I had the chance to freshly pick apples and pears straight from their trees and guess what I’m going to do with them? I will surely turn them into pies or cakes and gain even more kilos!
Plum cake recipe
- 90 gr butter + a little to butter the dish
- 90 gr sugar
- 3 eggs
- 50 gr almond powder
- 150 gr flour
- 1/2 sachet baking powder
- 60 ml milk
- 500 gr fresh plums
- 2 tbsp powdered sugar
- Preheat the oven to 200 ° C.
- To melt the butter.
- Mix with the sugar.
- Add the 3 eggs and mix.
- Pour in the almond powder and baking powder. Mix.
- Gradually add the flour, stirring regularly.
- Pour in the milk and mix.
- Butter a baking dish and pour the mixture into it.
- Slice the plum. Remove seed.
- Add the plums or italian prunes.
- Bake for 50 minutes.
- Remove from the oven and sprinkle icing sugar on top of the cake.
- Leave the cake cool at room temperature
- Slice and serve !
- Sift the almond powder to remove the crunchy bits.
- Butter the mold before pouring the cake batter, it will come off the edges more easily.
- Sprinkle it with icing sugar just after removing from the oven to prevent the top from drying out.
- To make even more tasty you can serve it with a whipped cream
Besides, I wonder if next time, I wouldn’t make a little syrup to pour over it just to make it even more delicious.