Italian Plum Cake
Ingredients
- 333.3 gPurple plum pitted (in wedges)
- 166.7 gWheat flour (sifted)
- 100 gWhite sugar
- 66.7 gUnsalted butter (melted)
- 2 pcEgg
- 33.3 mlWhole milk
- 0.7 tbspBaking powder
- 0.7 pcCitrus limon (L.) Burm. f. (zested)
- 0.7 pinchGray sea salt
Method
A dense, buttery batter holding melting plum wedges. The top turns golden in the oven while the fruit releases its tart, purple juices.
- 1
Cut the plums into even wedges. They should be firm yet ripe so they don't mush when sliced.
- 2
Whisk eggs and white sugar until the mixture pales and doubles in volume. Stir in the melted butter and whole milk.
- 3
Add the wheat flour, baking powder, a pinch of salt, and lemon zest. Mix gently until the batter is smooth and falls in ribbons.
- 4
Pour the batter into a greased tin. Arrange the plum wedges vertically, pressing them slightly into the batter.
- 5
Bake at 180°C for 45 minutes. The cake is done when a knife tip comes out clean and the edges pull away from the tin.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter once the flour is added to keep it soft.
- If the plums are very juicy, sprinkle some breadcrumbs at the bottom of the tin before pouring the batter.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome or 5 days in the fridge.
