Plum cake, late summer cake recipe
Servings: 15 cakes/pieces
Ingredients
- 3 cups all-purpose flour
- 13 oz sugar
- 2 tsp baking powder
- 35 oz plums fresh or frozen, pitted
- 1 tsp vanilla extract
- 2 tsp lemon peel
- 2/3 cups water
- 5.3 oz vegetable oil
- 1.5 tbsp powdered sugar for topping
Instructions
- First, start with greasing your baking dish. Take some butter or cooking spray and arrange it evenly. Dust with some all-purpose flour.Divide egg yolks and whites into two separate bowls.Also, divide the whole sugar quantity in half. You will use some for egg whites and some for the yolks. Then Mix the egg whites into a firm mixture. When the consistency form peaks, add in the sugar and mix it into the batter. This will make egg white mixture even firmer.Then put the second half of sugar into egg yolks and mix. Add vanilla (I am using vanilla sugar here but if you don't have it, use vanilla extract)Then add water, oil, lemon peel and mix everything until the mixture thickens.Mix flour and baking powder separately and then add this into the egg yolk mixture in two or three parts.When done, take the egg white mixture, add it into the batter slowly, and gently lift the butter with every turn you make. There you go, perfect. Take your baking dish and pour in the batter. Fill all the corners and arrange your fruit on top of the mixture. In this case, I am using frozen plums.Put a baking dish in your oven and bake it for around 40 to 50 minutes on 330F (170-180C).
