John Myers
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Espresso Plum Cake
The perfect espresso plum cake recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; For the batter:
- 125 g Butter
- 200 g Sugar
- 1 packet Vanilla sugar
- Grated zest of 1/2 organic lemon
- 3 Eggs size M
- 125 ml Milk
- 250 g Wheat flour type 45 or 550
- 1 pinch Salt
- 2 tbsp Soluble espresso powder
- 0,5 packet Baking powder
For covering:
- 800 g Zwetshgen
- 5 tbsp Lemon juice
- 100 g Sugar
- 2 tsp Food starch
- 1 tbsp Cognac or rum
For the coconut meringue:
- 3 Egg white size M
- 1 pinch Salt or a squirt of lemon juice
- 100 g Desiccated coconut
- Wash, core and quarter the plums, drain on a sieve. Caramelize the sugar for the topping in a pan until golden. Add butter, plums and lemon juice and bring to the boil, the caramel must have completely dissolved. Mix the starch with 2 tablespoons of cold water, pour into the plums and simmer for about 5 minutes while stirring. Remove the plums from the heat, stir in the cognac or rum and allow to cool.
- Grease a springform pan (26 cm Ø) or a square springform pan (24 x 24 cm), sprinkle with breadcrumbs and refrigerate.
- Preheat the oven to 175 ° C (fan oven: 150 ° C).
- For the batter, stir the butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Mix in the eggs one by one. Stir the flour mixed with salt, espresso powder, baking powder and lemon zest alternately with the milk into the egg and sugar mixture.
- Smooth out the dough in the prepared springform pan and bake in the preheated oven on the middle rack for about 45 minutes. Cover with aluminum foil after approx. 30 minutes.
- In the meantime, for the coconut meringue, beat the egg whites with a squeeze of lemon juice (or a pinch of salt) until stiff, knock in the sugar by tablespoon. Beat the mass until it is firm and shiny.
- Take the cake base out of the oven and spread the compote on top. Carefully spread the meringue mixture on top with a tablespoon, leaving an approx. 1 cm wide border free. Bake for another 15 minutes at the same temperature setting.
- Take the cake out of the oven, remove it from the edge with a knife and leave to cool in the tin on a wire rack for at least 4 hours (preferably overnight).
- Take the cake out of the oven, remove it from the edge with a knife and leave to cool in the tin on a wire rack for at least 4 hours (preferably overnight).
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