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
Marbling
Crumble
Decorate
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Batter
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest and juice. Combine the flour, baking powder and salt, mix in.
Marbling
Divide the batter into 2 portions. Mix the poppy seeds into one half of the batter, transfer to the prepared cake tin. Spread the other half of the batter on top of the poppy seed mixture. Using a fork, stir in a spiral motion to create a marble effect through the poppy seed batter.
Crumble
Rub the flour, sugar and butter by hand to form a crumbly mixture. Place the plums on top of the batter, spread the crumble on top.
Bake
Approx. 1 hour 5 mins. in the lower half of an oven preheated to 180 °C. Remove, allow the cake to cool slightly. Remove the cake from the tin, leave to cool on a rack.
Decorate
Dust the cake with a little icing sugar.
| Note: | Instead of fresh plums, use 250 g of frozen plums that have been defrosted. |
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