I have the feeling that the plum becomes a forgotten fruit. During my childhood, my mother used to prepare this fruit in all sorts of ways. She was making compot, jam, cakes (ohhhh and I remember the famous plum dumplings... maybe I should try those ones as well) and we were eating them fresh as well many times. Nowadays, I do not see the same popularity for this fruit anymore and it is a real pity.
Because I miss so much seeing my parents during this pandemic times, a lot of memories are coming back to me and plum cakes is one of them. Before coming up with this recipe I consulted my mom to be sure that this is a similar recipe with the one she was doing when I was a child. In Romania, it is another type of plum that is most used. That type is smaller, bluer, sweeter and more oval. The one that I find here is big, round and red. Nevertheless, I tried my luck with this type in a very simple recipe.
Yes, it is the taste that I remember... these fruits leaves a lot of juice in the cake and make this simple cake a delicious dessert. Here it comes, my recipe for the plum cakes, exactly as I remember it from childhood.
Ingredients:
- 333g all purpose flour
- 10 eggs (whites and yolks separated)
- 200g sugar
- 1 teaspoon baking powder
- 2 tablespoons vanilla sugar
- 125g butter (melted)
- 1.5kg plums (sliced)
- Preheat the oven at 200ºC.
- Beat the egg whites until foam and add the sugar. Continue to beat until the sugar is dissolved.
- In another bowl, mix the yolks with melted butter and vanilla sugar.
- Gently incorporate the yolks composition into the meringue.
- Separately, mix the flour with the baking powder and add it over the batter.
- Prepare a large tray, by either buttering or by placing a parchment paper on the bottom.
- Pour the batter in the baking tray and add the sliced plums inside. You can gently push them inside, to be covered by the batter.
- Bake for 40-50 minutes and let it cool before taking the cake out of the tray to cut.
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