Plum cake is a great idea when you have a surplus of this delicious fruit or any other. A perfect recipe to use for breakfast or snacks. To preserve this type of sponge cake, it is best to wrap it still warm in film or in a self-sealing bag. You can change the brown sugar for honey or any other sweetener.
Productos con los que prepararla
Ingredients
For the cake
- 10 red plums
- 3 large eggs
- 160 g panela or brown sugar
- 150 g of butter at room temperature
- 220 g of flour
- 8 g of yeast
- 1 pinch of salt
To decorate
- Icing sugar or red plum jam (if you choose plum jam, heat it for a few seconds in the microwave before adding it to the warm cake)
Instructions
- Preheat the oven to 180ºC with heat up and down. Spread a mould of about 20 cm of diameter with a very thin layer of butter. Sprinkle a little flour everywhere, spread it well and remove the excess by knocking the mould upside down.
- Wash the plums, remove the stone, cut them in half and set aside.
- Put the whisk accessory in the Chefbot’s glass. Add the 3 medium sized eggs and the 160 g of brown sugar and programme 4 minutes at speed 3 without temperature. Close.
- Add the butter and set at speed 2 for 20 seconds.
- Add the 220 g of sifted flour, the 8 g of yeast and the pinch of salt. Program 10 seconds at speed 3.
- Add half the chopped plums and set 1 minute at speed 2.
- Open the Chefbot and, using the spatula, pass the dough into the mould. Place the remaining chopped plums on top with the skin facing upwards.
- Bake for 45 minutes at 180°C. After this time, check that it is done with the stick trick (insert a stick into the cake dough and, if it is ready, it will come out clean). If the cake needs more time, bake for 10 more minutes.
- Unmold when still warm.
- Serve with some plum jam or icing sugar.