Plum and peach cake

Name: Plum and peach cake
Ingredients: 7 eggs; 1 pinch fine salt; 10 tablespoons granulated sugar; 1/2 packet baking powder; 1 tablespoon lemon juice; 2 tablespoons carob powder; 7 tablespoons mineral water; 10 tablespoons flour; 1 tablespoon oil; 1 tablespoon flour; 3 tablespoons semolina; 50 g ground walnuts; 10 large plums; 2 very ripe large peaches; 1 tablespoon powdered sugar; 1/2 teaspoon ground cinnamon

Dessert - Plum and peach cake by Vicentia G. - Recipia

Plum and peach cake is baked at 180°C, with an airy batter that also includes carob powder. It’s a summer cake with ripe fruit, a soft crumb and golden edges, usually served with coffee or after lunch. I leave the skin on the plums so the slices keep their shape on top. Preparation: 25 minutes. Baking: 35-40 minutes. Rest: 30 minutes. Total time: 90-95 minutes. Serves: 12. Approximately 190 kcal and 6 g protein per serving.

Ingredients

7 eggs
1 pinch fine salt
10 tablespoons granulated sugar
1/2 packet baking powder
1 tablespoon lemon juice
2 tablespoons carob powder
7 tablespoons mineral water
10 tablespoons flour
1 tablespoon oil
1 tablespoon flour
3 tablespoons semolina
50 g ground walnuts
10 large plums
2 very ripe large peaches
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon

Preparation

1. Separate the eggs; preparing the batter and fruit takes about 25 minutes in total. Beat the egg whites with a pinch of salt and 2 tablespoons of granulated sugar until they hold their shape. 2. Beat the 7 egg yolks with 8 tablespoons of granulated sugar until doubled in volume. 3. Mix the baking powder with the lemon juice, then add it to the egg yolks along with the carob powder and beat until smooth. 4. Gradually pour in the mineral water, one tablespoon at a time, stirring as you go. 5. Fold in one tablespoon of flour and one tablespoon of beaten egg whites at a time, stirring gently with a wooden spoon. 6. Heat the oven to 180°C. Grease the pan with oil and dust it with flour, then pour in the batter and level it. 7. Sprinkle over the semolina, then the ground walnuts. 8. Wash the plums and peaches and remove the stones. Peel very ripe peaches as well. Cut the fruit into slices or small cubes and arrange it over the batter. 9. Bake the cake for 35-40 minutes, until a toothpick comes out clean. 10. Leave it to cool for 30 minutes, then dust it with powdered sugar and cinnamon.

Notes

Keep covered in the refrigerator for up to 3 days. A slice goes well with coffee; the crumb is reminiscent of fruit sponge cake, with a darker shade from the carob. For a plum-only version, use the 10 plums and skip the peaches; the cake contains gluten, nuts and eggs. The plums should be ripe but still firm, while very soft peaches may release more juice; you can leave the skin on less ripe ones. Folding in the egg whites is the step I never rush. I add them one at a time, with gentle strokes.