PLUM CAKE RECIPE
The Stanley plums are my favorite plums ever… being a foodie, I also eat the Reine Claude, but these dark and firm ones are my favorite!! I got a nice pack at Esselunga and made this plum cake soft and fluffy, very pleasant and even crunchy due to the almond slivers that I added before baking the cake.
I read the recipe HERE but then I made some changes and added almond slivers which give it a fantastic crunch, but let’s go to the kitchen to prepare this delicious plum cake!
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I’ve opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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PLUM CAKE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 9-inch Pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients PLUM CAKE RECIPE
- 7 plums
- 1 3/4 cups Flour
- 7 oz cow's milk ricotta
- 3/4 cup sugar (+ 2 tablespoons)
- 2 eggs
- 1/4 cup vegetable oil
- 1 untreated lemon zest
- 1 grated untreated lemon zest
- 3 tablespoons slivered almonds
Tools PLUM CAKE RECIPE
#ADV
- Bowl
- Mixer
- Stand Mixer
Preparation PLUM CAKE RECIPE
Wash the Stanley plums, dry them and slice them, then set them aside in a bowl for the next steps of the recipe.
In a large bowl, beat the sugar with the eggs and the grated zest of the untreated lemon for a long time: you should obtain a fluffy, light, and beautiful frothy mixture!
Using electric beaters or a stand mixer, gradually add the vegetable oil. Now add the sifted flour with the baking powder and the ricotta, blending and mixing the batter which will remain quite creamy and fluid but not liquid.
Butter and flour (or line with parchment paper) the baking pan and pour the batter in.
Arrange the Stanley plum slices in a circular pattern, trying to cover the entire surface of the pan. Sprinkle the Stanley plums with sugar and scatter the almond slivers here and there.
Bake the plum cake in a preheated 356 °F oven for approximately 45/50 minutes, or depending on your oven’s characteristics.
Once baked (as always, the toothpick test is the most reliable, but you already know that and I don’t have to repeat it: you’re talented and competent!!!), let it cool, then unmold the plum cake. Simple and seasonal, serve it at the table and enjoy your meal!
Annalisa
Tips and notes
In this soft and delicate cake with plums, you can use a greater number of plums, always arranging them in a circular pattern on top. As my cake rose, the plums spread out more and I regretted only using 7!
The almonds add a great touch, and if you like them, I recommend adding them to the preparation.
The plum cake should be completely cool before slicing because it stabilizes and shows its best texture and sweetness.
