Plum and walnut cake

Name: Plum and walnut cake
Ingredients: 4 eggs; 1/8 teaspoon salt; 4 tablespoons powdered sugar; 4 tablespoons flour; 2 tablespoons ground walnuts; 3 large plums (225 g); 1 teaspoon butter for the pan; 1 teaspoon flour for the pan; 3 large plums (225 g); 1 tablespoon brown sugar; 1 tablespoon powdered sugar for dusting

Dessert - Plum and walnut cake by Erica B. - Recipia

Plum and walnut cake is usually served for dessert, and the walnut sponge comes out light, with pieces of fruit in the middle and baked slices on top. The brown sugar melts over the fruit, and the slightly tart flesh sits in a fluffy sponge with plums and walnuts, sweetened with powdered sugar and easy to slice once cooled. I cut the plums inside into cubes about one centimeter across. Prep: 20 minutes. Cook: 35 minutes. Rest: 30 minutes. Total: 85 minutes. Serves: 6. About 175 kcal and 6 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
4 tablespoons powdered sugar
4 tablespoons flour
2 tablespoons ground walnuts
3 large plums (225 g)
1 teaspoon butter for the pan
1 teaspoon flour for the pan
3 large plums (225 g)
1 tablespoon brown sugar
1 tablespoon powdered sugar for dusting

Preparation

1. Separate the egg whites from the yolks. Beat the whites with 1/8 teaspoon salt until stiff. 2. Beat the yolks with 4 tablespoons powdered sugar until the sugar dissolves. Stir in 4 tablespoons flour and the ground walnuts. 3. Cut 3 plums into small cubes and mix them into the batter. 4. Add the egg whites and fold them in slowly, with upward strokes, until no traces of foam remain. 5. Grease a 22 × 16 cm pan with butter and dust it with flour. Pour in the batter, arrange the remaining 3 plums, sliced, on top, and sprinkle with 1 tablespoon brown sugar. 6. Bake in an oven preheated to 175°C for 35 minutes, until a toothpick inserted in the middle comes out clean. 7. Let the cake cool for 30 minutes, dust it with 1 tablespoon powdered sugar, and cut into portions.

Notes

Firm plums hold their shape better, while very soft ones release more juice into the cake; if they are wet after washing, pat them dry well. The 22 × 16 cm pan makes a relatively thin cake, while the middle may need a few extra minutes in a smaller one. The sponge is reminiscent of a walnut sponge cake, except the baked fruit makes it moister. Covered and kept in the fridge, it will keep for up to 3 days; you can replace the walnuts with 2 tablespoons ground almonds. It contains gluten, nuts, and eggs, and a slice goes well with black tea.