Red Plum Cake is just one of the various ways to use this extraordinary fruit in cooking, both in the preparation of savory and sweet dishes. Plums are available on the market throughout the summer and beyond, into late autumn, although each month is distinguished by a different variety. In July we have the Santa Rosa variety, the Golden Drop, in August the Stanley and California Blue are on the market, September is the month of the Presidents. Of course, there are many varieties, I have only mentioned a few. The difference between plums and prunes is mainly in the color of the pulp and the skin, both of which are very rich in potassium. Dark prunes, which have a more sour taste, are more used in cooking for compotes and jams, while the Queen Claudia or Santa Rosa are more suitable for table consumption. Plums have a high content of vitamins, minerals, mainly calcium, making them a good ally for those who have a deficiency.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 257.00 (Kcal)
- Carbohydrates 35.99 (g) of which sugars 17.26 (g)
- Proteins 4.34 (g)
- Fat 11.82 (g) of which saturated 2.14 (g)of which unsaturated 9.32 (g)
- Fibers 3.85 (g)
- Sodium 16.54 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 plums (Stanley)
- 2 eggs
- 4.4 oz fruit yogurt (plum)
- 4.2 oz sugar
- 2 cups flour
- 1 packet baking powder
- 7 tbsp seed oil
- 1 lemon (zest)
Tools
- Cake Pan
- Bowl
- Spatula
- Parchment Paper
- Sugar Shaker
- Stand Mixer
Steps
After washing the plums, cut them in half and remove the pit, place the plums cut side down in a springform pan lined with parchment paper.
Cover the plums with sugar and bake them for 8 minutes at 356°F
Meanwhile, in a stand mixer, beat the eggs with sugar, add the yogurt and oil alternating them. Sift the flour and baking powder, grate the zest of one lemon and mix well, pour the mixture over the plums.
Even out the mixture with the spatula.
Bake in a convection oven at 356°F for 30 minutes.
Let the red plum cake cool before removing it from the pan.
Once cooked and sufficiently warm, open the springform pan and invert the red plum cake, removing the parchment paper.
Dust with powdered sugar.
Here is the ready red plum cake
Variations
With these amounts, you can also make the cake with peaches, apricots, and cherries by slightly baking the fruit first in the oven.
FAQ (Frequently Asked Questions)
Can you make the red plum cake with dried prunes?
Yes, it’s possible, but be mindful of the calories. One hundred grams of plums have about 38 calories compared to 380 in dried prunes.
Yes, it’s possible, but be mindful of the calories. One hundred grams of plums have about 38 calories compared to 380 in dried prunes.
