Autumn plum and walnut cake

Name: Autumn plum and walnut cake
Ingredients: 220 g butter; 5 g butter for the tin; 180 g sugar; 4 eggs; 2 tablespoons yogurt; 1 packet baking powder (10 g); 1 lemon for the zest; 250 g flour; 10 g flour for the tin; 2 teaspoons vanilla bean sugar; 50 g walnut kernels; 500 g plum halves; 10 g icing sugar

Dessert - Autumn plum and walnut cake by Maricica I. - Recipia

Autumn plum and walnut cake bakes for 35-40 minutes; thawed plums need to be drained well. The butter and yogurt batter stays fluffy, with walnuts and lemon zest, and everyone asked for another piece. I choose firm plums that keep their shape when cut in half. Prep: 20 minutes. Cook: 35-40 minutes. Rest: 30 minutes. Total time: 85-90 minutes. Servings: 8. Approximately 510 kcal and 8 g protein per serving.

Ingredients

220 g butter
5 g butter for the tin
180 g sugar
4 eggs
2 tablespoons yogurt
1 packet baking powder (10 g)
1 lemon for the zest
250 g flour
10 g flour for the tin
2 teaspoons vanilla bean sugar
50 g walnut kernels
500 g plum halves
10 g icing sugar

Preparation

1. Beat 220 g room-temperature butter with 180 g sugar until the mixture is pale and fluffy. 2. Beat in the eggs one at a time, then add the yogurt, baking powder and grated lemon zest. 3. Sift the flour over the mixture, add the vanilla bean sugar and mix. Chop the walnuts and fold them into the batter. 4. Grease a round tin with 5 g butter and dust it with 10 g flour. Pour the batter into the tin. 5. Arrange the plum halves on top and press them gently into the batter. If using frozen plums, thaw and drain them well first. 6. Bake at 180°C for 35-40 minutes, until a toothpick inserted into the batter comes out clean. 7. Remove the cake from the oven and leave it to cool for 30 minutes. Dust with 10 g icing sugar before serving.

Notes

A 26 cm round tin gives the cake just the right thickness. Firm plums cut cleanly in half; very soft ones can get squashed into the batter. Simona's version won me over, but she used almonds and ginger, while I chose walnuts and lemon zest. It looks like a fruit cake, with a coarser crumb from the walnuts. When I chop them, I don't grind them into flour, I leave small pieces. A slice goes well with black tea, and the cake keeps covered in the fridge for up to 3 days. Contains gluten, walnuts, dairy and eggs.