Soft plum cake
Prep Time
Price Per Serving
Cooking Mode
750 ml (3 cups) cup peaches
125 ml (½ cup) cup water
60 ml (¼ cup) cup sugar
180 ml (¾ cup) cup butter
5 6 fresh plums
310 ml (1 ¼ cups) cup icing sugar
2 ml (½ tsp.) tsp vanilla
3 eggs
310 ml (1 ¼ cups) cup pastry flour
5 ml (1 tsp.) tsp baking powder
garnish, Icing sugar
750 ml (3 cups) cup peaches
125 ml (½ cup) cup water
60 ml (¼ cup) cup sugar
180 ml (¾ cup) cup butter
5 6 fresh plums
310 ml (1 ¼ cups) cup icing sugar
2 ml (½ tsp.) tsp vanilla
3 eggs
310 ml (1 ¼ cups) cup pastry flour
5 ml (1 tsp.) tsp baking powder
garnish, Icing sugar
Directions
1Preheat oven to 200°F (400°C) and line bottom of a rectangular cake pan with parchment paper.
2Melt butter and allow to cool. Line bottom of pan with plum halves, skin side up. In a large bowl, whip icing sugar and butter. Add vanilla and egg yolks. Combine thoroughly.
3In another bowl, whip egg whites until stiff peaks form. Add to yolk mixture, alternating with flour combined with baking powder. Gently spread dough on top of plums and bake in middle of oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
4While cake is baking, prepare coulis by boiling peaches, water and sugar. Purée in a blender.
5Top cake with coulis and sprinkle with icing sugar when ready to serve.
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Personal Note
Personal Note