Italian Plum Cake

A dense, buttery batter holding melting plum wedges. The top turns golden in the oven while the fruit releases its tart, purple juices.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 456
• Protein: 8 g
• Carbs: 65 g
• Fat: 17 g

Ingredients

• 333.3 g Purple plum pitted ( in wedges )
• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 66.7 g Minimum butter sweet ( melted )
• 2 pc Egg
• 33.3 ml Whole milk
• 0.7 tbsp Baking powder
• 0.7 pc Citrus limon (L.) Burm. f. ( zested )
• 0.7 pinch Gray sea salt

Instructions

1. Fruit preparation

   Cut the plums into even wedges. They should be firm yet ripe so they don't mush when sliced.

2. Cake batter

   Whisk eggs and white sugar until the mixture pales and doubles in volume. Stir in the melted butter and whole milk.

3. Adding dry ingredients

   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. Assembly

   Pour the batter into a greased tin. Arrange the plum wedges vertically, pressing them slightly into the batter.

5. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cake dome or 5 days in the fridge.