Plum and walnut cake

Name: Plum and walnut cake
Ingredients: 4 medium eggs (or 3 large); 170 g butter; 100 g sugar; 1 sachet baking powder (10 g); 2 teaspoons powdered sugar with vanilla bean; 230 g flour; 12 plums; 2 teaspoons powdered sugar with vanilla bean; 3 eggs; 100 g sugar; 120 g ground walnuts; 1 medium lemon (zest)

Dessert - Plum and walnut cake by Ramona N. - Recipia

The plum and walnut cake has a fluffy base, plum halves in the middle and a lightly browned walnut layer on top. I came across it at Timea's and liked the combination of plums and walnuts right away; the base is so soft it melts in your mouth. I wait until it has cooled completely before slicing it, so the layers show clearly. Preparation: 25 minutes. Cooking: 30-35 minutes. Resting: 60 minutes. Total time: 115-120 minutes. Servings: 12. Approximately 375 kcal and 8 g protein per serving.

Ingredients

For the cake base

4 medium eggs (or 3 large)
170 g butter
100 g sugar
1 sachet baking powder (10 g)
2 teaspoons powdered sugar with vanilla bean
230 g flour

For the filling

12 plums
2 teaspoons powdered sugar with vanilla bean

For the walnut layer

3 eggs
100 g sugar
120 g ground walnuts
1 medium lemon (zest)

Preparation

1. Preheat the oven to 180°C. Beat 4 medium eggs or 3 large eggs with 100 g sugar until fluffy. 2. Mix in the softened butter cut into cubes, then the baking powder, powdered sugar with vanilla bean and flour, added gradually. The batter will be slightly runny. 3. Wash the plums, cut them in half and remove the stones. Line a 24 × 37 cm baking pan with baking paper. 4. For the walnut layer, beat 3 eggs with 100 g sugar. Mix in the ground walnuts and the zest of one lemon. 5. Pour the first batter into the pan. Arrange the plum halves cut-side down and sprinkle the powdered sugar with vanilla bean over them. Spread the walnut batter on top. 6. Bake the cake for 30-35 minutes at 180°C, until a toothpick inserted into the batter comes out clean and the walnut layer is lightly browned. Leave it to cool completely, about 60 minutes.

Notes

A slice goes well with plain black tea, without sugar. The ground walnuts can be replaced with 120 g finely ground hazelnuts for a slightly denser layer. The cake contains gluten, nuts, dairy and eggs. Choose ripe but still firm plums so the halves keep their shape in the pan. If they are very juicy, pat them dry after washing and before arranging them. The 24 × 37 cm pan keeps the layers thin; in a smaller pan the batter layer will be taller and baking may take a little longer. Once cooled, keep the cake covered in the fridge and eat it within 3 days. You can bake it a day ahead.