Plum cake

Name: Plum cake
Ingredients: 2 eggs; 15 tablespoons oil; 15 tablespoons sugar; 1 teaspoon grated lemon zest; 1 teaspoon orange extract; 18 tablespoons flour; 10 g baking powder; 15 tablespoons milk; 12 large plums; 10 g powdered sugar

Dessert - Plum cake by Evelina L. - Recipia

Plum cake is baked with the fruit halves arranged cut side up. The batter with eggs, milk and lemon zest is thicker than pancake batter, and the top takes on a lightly browned crust; the plums stay soft and show in every piece, with a subtle orange aroma. I serve it cold, cut into squares, with tea. Preparation: 20 minutes. Cooking: 30 minutes. Resting: 30 minutes. Total time: 80 minutes. Servings: 12. Approximately 310 kcal and 4 g protein per serving.

Ingredients

2 eggs
15 tablespoons oil
15 tablespoons sugar
1 teaspoon grated lemon zest
1 teaspoon orange extract
18 tablespoons flour
10 g baking powder
15 tablespoons milk
12 large plums
10 g powdered sugar

Preparation

1. Heat the oven to 200°C. Wash the plums, dry them, cut them in half and remove the pits. Line a 25 × 35 cm baking tray with parchment paper. 2. Beat the eggs with the sugar until combined, then add the oil and mix well. Add the lemon zest and orange extract. 3. Mix the flour with the baking powder. Gradually fold it into the egg mixture, alternating with the milk. The batter should fall from the spoon, but be thicker than pancake batter. 4. Pour the batter into the tray and arrange the plum halves on top, cut side up. 5. Bake for 5 minutes at 200°C, then lower the temperature to 170°C and bake for another 25 minutes. The top should be lightly browned, and a toothpick inserted into the batter should come out clean. 6. Leave the cake to cool for 30 minutes, then dust it with powdered sugar and cut it into squares.

Notes

You can replace the lemon zest with 1 teaspoon of orange zest; the batter contains gluten, eggs and dairy. A slice goes well with black tea. Once completely cooled, keep the cake covered in the fridge for up to 3 days. Choose ripe but still firm plums, and dry them well after washing so their juice doesn’t make the batter soggy. If they’re very large and juicy, the cake may need a few extra minutes, until browned and a toothpick comes out clean. I bake it in the morning when I want to serve it cold with coffee after lunch; its texture is more like a simple tray cake than a layered pie.