Plum Cake

 

Ingredients:

Serves 16; makes two 8 inch pan cakes

4 pounds (2kg) Italian plums
1/2 cup (125 g)butter
3/4 cup (200 g) sugar
Zest of 1/2 a lemon
1 tablespoon vanilla-extract
2 eggs
Pinch of salt
3 1/3 cup (500 g) flour
1 tablespoon baking-powder
1/8 to 1/4 of a liter (1/2 to1 cup) milk or sour cream
1 tbs. vegetable oil

Instructions:

Preheat oven to 360 degrees. Butter two 26 cm (8 inch) spring form pans and set aside.
In a bowl add butter, sugar, lemon zest, vanilla, eggs and salt. Beat with an electric mixer until creamy.

Add flour and baking-powder and mix until combined. Add oil and sourcream until dough is workable with your hands, but not too dry. Divide the dough in half and spread out uniformly in each pan.

Wash plums. Cut plums on one side, so they stay together (butterfly them) and take the pit out, until all are done. Layer the plums around on top of dough like fish scales around pan until all of dough is covered.

When both pans are finished, bake for about 1 hour - check the sides of pan. They should be brown. If the plums are really juicy, you might have to bake for a little longer.

Set aside to cool, remove from cake pan. Sprinkle sugar or cinnamon and serve with whipping cream

Delicious

Manuela

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