Because it is the autumn fruit season, today we have a plum cake, a disaster that is easy to make and super delicious. 😛
Basically, we have a sponge cake that we combine with some plums. If you don’t want plums, you can use pears or other seasonal fruits.
For sponge cake we need 4 eggs, 4 tablespoons sugar, 4 tablespoons cold water and 4 tablespoons flour. You got it right, 1 tablespoon of each ingredient per 1 egg.
Separate the egg whites from the yolks; beat the egg whites with a pinch of salt and mix them with the mixer (or hand, for advanced :P), then add the caster sugar one by one and mix until it melts; followed by the yolks, water and flour. At the end we have a thicker dough that flows.
I used caster sugar mixed with brown sugar, because I had to finish the leftovers in the bags.
The dough is poured into a greased pan (butter) and lined with a little paper or baking paper. I used a pie tray, but this type of cake is suitable for a higher rectangular tray.
On top we place nicely sliced plums, which have been previously washed, peeled, pitted and sprinkled with breadcrumbs or semolina. And cinnamon powder.
In the preheated oven, on the medium heat, about 20-30 minutes. Try with a toothpick to see if the cake is done. Remove from the oven, allow to cool, then portion.
It is kept in the fridge and about 8 servings come out. Excellent with hot black coffee. 🙂
I’m a big fan of cakes and I prefer the ones with fruits. In addition to everything you make at home, you can control the quality of the ingredients and the classic recipes are free of additives and palm oil. And with seasonal fruit – and even local, if possible. Win-Win for everyone. 🙂
See all the kitchen disasters here. 🙂 If you tried to destroy the recipe in your kitchen and you succeeded, we would like to hear it too, leave us a comment below; also, write to us if you have any questions or concerns. 🙂
Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂