Plum cake

Name: Plum cake
Ingredients: 350 g frozen plums; 3 tablespoons sugar; 1/8 teaspoon ground cinnamon; 5 eggs; 250 g sugar; 1 packet (10 g) baking powder; 1/2 teaspoon vanilla essence; 220 ml oil; 10 tablespoons whole wheat flour; 10 g powdered sugar

Dessert - Plum cake by Tincuta C. - Recipia

Plum cake is served cold, usually with coffee, with fruit baked beneath a whole wheat batter. The crumb stays soft, and the plums give each slice a tangy note. I arrange them in a single layer, with a little space between each one; I like to find them in every bite. Prep: 20 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 60 minutes. Servings: 10. Approximately 380 kcal and 5 g protein per serving.

Ingredients

350 g frozen plums
3 tablespoons sugar
1/8 teaspoon ground cinnamon
5 eggs
250 g sugar
1 packet (10 g) baking powder
1/2 teaspoon vanilla essence
220 ml oil
10 tablespoons whole wheat flour
10 g powdered sugar

Preparation

1. Let the frozen plums thaw completely and drain off the liquid. 2. Heat the oven to 180°C. Grease a 25 × 35 cm pan with 1 teaspoon of the measured oil, arrange the plums in a single layer and sprinkle them with 3 tablespoons of sugar and the cinnamon. 3. Beat the eggs, gradually adding the sugar, until it dissolves. 4. Mix in the baking powder and vanilla essence. Pour in the remaining 215 ml of oil in a thin stream, stirring until smooth. 5. Add the flour and gently fold with a spoon, from the bottom up, until no streaks of flour remain. 6. Spread the batter over the plums and level it with a spatula. Bake the cake for 30 minutes, until lightly browned and set. 7. Leave it in the switched-off oven for another 10 minutes, with the door ajar. Remove the pan and let the cake cool completely, then cut it into portions and dust with powdered sugar.

Notes

Plums with firm flesh hold their shape better; very soft ones break down as they bake. In a 25 × 35 cm pan, the batter layer stays fairly thin. The cake keeps covered in the fridge for up to 3 days and cuts more neatly once chilled. The batter is reminiscent of a fruit sponge cake; you can replace the whole wheat flour with the same amount of white flour, and the cake contains gluten and eggs. A slice goes well with black tea.