John Myers
Nut Cake with Plums
The perfect nut cake with plums recipe with a picture and simple step-by-step instructions.
- 700 g Plums
- 125 g Soft butter
- 125 g Sugar very fine
- 1 packet Vanilla sugar
- 2 Eggs
- 175 g Flour
- 1 teaspoon Baking powder
- 100 g Ground hazelnuts
- 100 g For the shape
- Breadcrumbs for sprinkling
- Grease a 24 cm springform pan and sprinkle with breadcrumbs. Wash the plums, allow them to drain and remove the stone after cutting in half (there is also a little helper who cores the fruit and divides the fruit at the same time). Preheat the oven to 180 degrees.
- Beat the softened butter with sugar and vanilla sugar until white and creamy, then fold in the eggs one by one, stir each egg with the batter for about a minute.
- Sift the flour with the baking powder, mix with a pinch of salt and the hazelnuts and then gradually fold into the creamy butter mixture. Pour the dough into the prepared dish, smooth it out there and cover with the plums. They should lie close together with the cut surface facing up and in the manner of a roof tile on the dough.
- Put the cake on the middle rack and bake for 70 minutes. Let cool in the mold and only then remove the ring.
- Tip 5: If you put a bowl with boiling hot water under the pan on the bottom of the oven, the cake will rise wonderfully and the cake will be nice and loose. I do this with every batter.
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