Plum cake

Name: Plum cake
Ingredients: 500 g plums; 1 tablespoon sugar; 80 g butter; 2 tablespoons brown sugar; 2 tablespoons honey; 3 eggs; 1/8 teaspoon salt; 1 teaspoon grated lemon zest; 250 g flour; 50 g starch; up to 30 ml milk; 1 tablespoon brown sugar; 1 tablespoon powdered sugar

Plum cake bakes at 180°C, with the fruit arranged over a soft honey batter. I serve it cold as dessert after a meal; the plums soften in the oven, while the cake stays tender and slightly moist next to the fruit. I like to choose firm plums, which I can slice thinly and arrange without crushing them. Prep: 25 minutes. Cook: 30-40 minutes. Rest: 30 minutes. Total time: 85-95 minutes. Serves: 8. Approximately 310 kcal and 7 g protein per serving.

Ingredients

500 g plums
1 tablespoon sugar
80 g butter
2 tablespoons brown sugar
2 tablespoons honey
3 eggs
1/8 teaspoon salt
1 teaspoon grated lemon zest
250 g flour
50 g starch
up to 30 ml milk
1 tablespoon brown sugar
1 tablespoon powdered sugar

Preparation

1. Heat the oven to 180°C. Wash the plums, slice them and sprinkle them with 1 tablespoon of sugar. 2. In a bowl, cream the softened butter with 2 tablespoons of brown sugar. Add the honey and eggs, then mix. 3. Add the salt and lemon zest. Mix the flour with the starch and gradually stir it into the bowl. If the batter is too thick, add up to 30 ml of milk; it should stay soft. 4. Line a 20 x 25 cm rectangular baking pan with parchment paper and pour in the batter. Arrange the plums on top and sprinkle with 1 tablespoon of brown sugar. 5. Bake for 30-40 minutes, until golden and a toothpick inserted into the batter comes out clean. 6. Leave it to cool for 30 minutes, then cut it into pieces and dust with powdered sugar.

Notes

Firm, ripe plums slice neatly; very soft ones crush easily and can release more juice onto the cake. For large fruit, slice it a little thinner than smaller fruit. Keep it covered in the fridge for up to 3 days. Apples or peaches can replace the plums, and 50 g of chopped walnuts can be added to the batter; the cake contains gluten, dairy and eggs. A slice goes well with tea, and the crumb is a little like that of a soft loaf cake.