Mother's plum cake

Mother's plum cake

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 357 kcal
, Fat: 24 g
, Carbohydrate: 30 g
, Protein: 5 g

Ingredients

8 pieces

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

Cake batter

150g butter
150g sugar
1pinch salt
3 eggs
1 organic lemon, use grated zest and 2 tsp of juice
200g white flour
¾tsp baking powder
750g plums
3tbsp flaked almonds

Cinnamon cream

2dl cream
2tbsp sugar
½tsp cinnamon
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Utensils

One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased

How it's done

Cake batter

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the lemon zest and juice, mix. Combine the flour and baking powder, stir into the mixture. Transfer the cake batter to the prepared tin. Place the plum halves vertically into the batter and sprinkle with the flaked almonds.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin.

Cinnamon cream

Beat the cream with the sugar and cinnamon until stiff, serve with the cake.

Good to know
Serve with: vanilla ice cream

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