John Myers
My Quick Plum Cake
The perfect my quick plum cake recipe with a picture and simple step-by-step instructions.
- 120 g Flour
- 40 g Food starch
- 2 teaspoon Baking powder
- 0,5 packet Vanilla sauce powder
- 125 g Butter
- 70 g Powdered sugar
- 1 pinch Salt
- 3 Eggs separated
- 90 ml Advocaat
- Butter for the mold
- Breadcrumbs for sprinkling
- 500 g Pitted plums and quartered
- Brush a 26 cm springform pan with butter and sprinkle with the breadcrumbs. Preheat the oven to 200 degrees. Wash the plums and then cut each fruit lengthways into four parts, removing the stones.
- Sieve the flour with starch, baking powder and sauce powder. Separate the eggs and whip the egg white with a pinch of salt to form stiff snow.
- Beat the butter and sugar in a mixing vessel until creamy and gradually mix in the three egg yolks. Then stir in the flour mixture and egg liqueur alternately. Finally fold in the egg whites (do not “stir”, just fold in loosely.
- Pour the dough into the springform pan, smooth it out and press the plum quarters vertically into the dough. Put in the oven, lower the heat to 180 degrees and bake for about 50 minutes.
- Let the finished cake cool slightly, remove it from the mold and dust with powdered sugar to taste. We like to eat it without anything – at most with a dollop of cream on it, but that doesn’t necessarily have to be the case either.
- Note 6: I like to use the vanilla sauce powder instead of vanilla sugar for baking. This gives a round vanilla taste and also an appetizing golden color for pastries.
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