John Myers
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Sunken Plum Cake No. 2
The perfect sunken plum cake no. 2 recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 140 g Soft butter
- 1 pinch Salt
- 140 g Sugar
- Grated zest of 1/2 organic lemon
- 1 tbsp Lemon juice
- 3 Eggs size M
- 280 g Wheat flour type 405 or 550
- 2 tsp Baking powder
For covering:
- 1,5 kg Plums
- 3 eL Flaked almonds
- 3 tbsp Brown sugar, raw cane sugar
- 2 tbsp Butter
- Wash, core and quarter the plums, drain on a sieve.
- Grease a springform pan (28 cm Ø), sprinkle with breadcrumbs and refrigerate. Preheat the oven to 200 ° C (convection: 180 ° C).
- Beat the butter with salt and sugar until frothy. Fold in the eggs one by one. Mix the flour with baking powder and grated lemon zest, gradually stir into the dough with lemon juice. Spread the dough in the prepared springform pan.
- Place the plums in two rows on the edge, distribute the rest in the middle. Sprinkle with brown sugar and flaked almonds, sprinkle the butter on top. Bake in the preheated oven on the middle shelf for about 50-60 minutes. After about 30 minutes of baking, cover with aluminum foil so that the flaked almonds do not get too dark.
- Remove the cake and leave to cool on a wire rack. Only then loosen the edge and place the cake on a cake plate.
- Dust with powdered sugar just before serving.
- Whipped cream tastes good with it.
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