Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Peanut caramel
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Batter
Place the butter in a bowl, beat in the sugar and salt. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Combine the flour, baking powder and cinnamon, mix into the egg mixture using a rubber spatula, transfer to the prepared tin. Spread the plums on top.
Bake
Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.
Peanut caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, mix in the nuts. Add the milk and butter, simmer and stir over a low heat until the caramel has dissolved. Spread the peanut caramel on top of the cake, leave to cool.
| Shelf life: | Wrap in cling film and keep for approx. 2 days. |
|---|---|
| Tip: | Instead of plums, use damsons or apricots. |
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