To prepare a delicious plum and raisin cake, we start by preparing the essential ingredients. In a large bowl, we combine the flour, sugar, and salt, mixing them well to ensure they are perfectly homogenized. This is the base of our cake, and an even mixture will contribute to the fine texture of the preparation. In another container, we beat the eggs with a fork or a whisk until they become frothy and a deep yellow, then gradually incorporate them into the flour mixture, continuing to mix to avoid lumps.
Meanwhile, we take care of the milk. We heat it in a saucepan over medium heat, adding a piece of butter, which will melt and add a rich flavor to our composition. When the milk is almost boiling, we add the vanilla essence, stirring constantly to prevent the milk from boiling too hard. Now, carefully, we pour the warm milk over the flour and egg mixture, a little at a time, continuously mixing with a whisk to ensure no lumps form.
Plums are a key ingredient, and if they are too dry, we can soak them in a bowl of warm water with a splash of rum or a tea bag. In my case, the plums were already soft and juicy, so I skipped this step. Now, in a glass or ceramic baking dish, we thoroughly grease the bottom and sides with butter, then place a sheet of parchment paper to prevent sticking. We pour the liquid mixture into the dish, ensuring it is evenly distributed. We place the plums and, if desired, add some raisins for extra flavor.
We preheat the oven to 450°F (230°C) and place the dish in the oven for 15 minutes. Then, we reduce the temperature to 400°F (200°C) for another 15 minutes, followed by another reduction to 360°F (180°C) for 15 minutes. It is important to monitor the cake; when we take it out, we can check if it is baked by inserting a toothpick in the middle. If it comes out clean, the cake is ready. After letting it cool slightly, it will sink a little, and its texture will become even more pleasant. It is served warm but can also be enjoyed cold, straight from the fridge, providing a refreshing treat on hot summer days. This plum cake will surely become a favorite for both family and friends.
Meanwhile, we take care of the milk. We heat it in a saucepan over medium heat, adding a piece of butter, which will melt and add a rich flavor to our composition. When the milk is almost boiling, we add the vanilla essence, stirring constantly to prevent the milk from boiling too hard. Now, carefully, we pour the warm milk over the flour and egg mixture, a little at a time, continuously mixing with a whisk to ensure no lumps form.
Plums are a key ingredient, and if they are too dry, we can soak them in a bowl of warm water with a splash of rum or a tea bag. In my case, the plums were already soft and juicy, so I skipped this step. Now, in a glass or ceramic baking dish, we thoroughly grease the bottom and sides with butter, then place a sheet of parchment paper to prevent sticking. We pour the liquid mixture into the dish, ensuring it is evenly distributed. We place the plums and, if desired, add some raisins for extra flavor.
We preheat the oven to 450°F (230°C) and place the dish in the oven for 15 minutes. Then, we reduce the temperature to 400°F (200°C) for another 15 minutes, followed by another reduction to 360°F (180°C) for 15 minutes. It is important to monitor the cake; when we take it out, we can check if it is baked by inserting a toothpick in the middle. If it comes out clean, the cake is ready. After letting it cool slightly, it will sink a little, and its texture will become even more pleasant. It is served warm but can also be enjoyed cold, straight from the fridge, providing a refreshing treat on hot summer days. This plum cake will surely become a favorite for both family and friends.
Ingredients
1/2 l milk 75 g sugar 250 flour 2 eggs a pinch of salt a small piece of butter about 30 grams 2 tablespoons vanilla essence.