John Myers
Contents
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Ingredients
- 500 g Cleaned, halved and pitted plums
- 60 g Margarine
- 2 Eggs
- 90 g Sugar
- 250 g Natural yoghurt
- 1 packet Vanilla sugar
- 1 tsp Grated lemon peel
- 1 tsp Cinammon
- 1 pinch Salt
- 20 ml Rum
- 200 g Spelled semolina, alternatively normal hard or soft wheat semolina
- 2 tsp Baking powder
- 2 tbsp Brown sugar for sprinkling
Instructions
- Quarter the halved plums. Melt the margarine in a small saucepan over low heat. Remove from the stove and let cool down.
- Mix eggs, yoghurt, salt, sugar, vanilla sugar, rum, lemon zest, cinnamon on the highest setting with the hand mixer until creamy for a few minutes. Stir in liquid margarine. Mix the semolina and baking powder and stir in briefly.
- Fill the dough into a springform pan lined with baking paper (the rim is greased and floured, 26 cm in diameter) and spread the plum quarters onto the dough like a roof tile, pressing lightly into the dough. Sprinkle with brown sugar.
- Bake in a preheated oven at 180 degrees top / bottom heat for about 40 - 45 minutes.
- If you don't have fresh plums on hand, you can also use well-drained plums from the jar. The cake can also be prepared with any other fruit.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 26.2gProtein: 2.2gFat: 11.6g
