John Myers
Plum Cake No. 1 from 2016
The perfect plum cake no. 1 from 2016 recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 1 teaspoon Baking powder
- 80 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 fresh Egg
- 1,5 teaspoon Instant espresso powder
- 100 g Clarified butter
- 600 g Plums
- 3 tablespoon Flaked almonds
- 3 tablespoon Sifted powdered sugar
- Sieve the flour with the baking powder into a bowl, sprinkle with sugar, vanilla sugar and a pinch of salt, make a well in the middle and beat a fresh egg into it.
- Pour the clarified butter in small pieces over it and mix everything into a smooth dough; At first I work the dough with the dough hook until everything is nice and crumbly and only then do I use my hands to help. Wrap the dough in foil and let it rest in the refrigerator for about an hour.
- During this time, spread a mold (mine is 24 x 20 cm) with butter and also put it in the refrigerator. Wash and core the plums, preheat the oven to 180 degrees.
- After the rest period, simply “sprinkle” two thirds of the dough into the prepared baking pan and then push it together with the flat of your hand until you have a closed surface in the pan. Scatter half of the almond flakes on top and then place the plums close together on the dough, of course with the skin side down.
- Finally, sprinkle the rest of the almond flakes and the rest of the batter over the fruit and bake the cake in the preheated oven for about 50 minutes. Then let it cool down in the tin and, after turning it out, serve dusted with powdered sugar.
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