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Heavenly plum cake

updated

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Ingredients for 1 servings:

  • 700 g plum(s), washed and pitted
  • 2 eggs, separated
  • 150 g butter, soft
  • 150 g sugar
  • 1 pinch of salt
  • 1 tbsp lemon zest
  • 150 g flour, sifted
  • 5 tbsp milk
  • 4 tbsp raspberry jelly
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

Separate the eggs. Beat the butter, sugar, salt, and lemon zest until fluffy. Stir the egg yolks into the mixture. Add the flour and milk and mix in. Beat the egg whites until stiff and fold in. Pour the batter into a greased and sprinkled 26cm springform pan. Press the plums, inside out, into the batter. Heat the jelly and spread it over the plums. Bake on the middle rack of a preheated oven at 175°C (top/bottom heat) or 150°C (fan oven) for about 1 hour. Once cooled, sprinkle with powdered sugar. Serve with vanilla ice cream or sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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