Plum Cake

One thing certainly in season at the minute are plums, or any variations thereof, and I was lucky enough to get a whole 1.5 kg from my friend - to turn into a delicious plum cake :) This recipe uses yeast as a raising agent, please do not make the mistake I made and overheat it whilst letting it prove, and you will get a cake twice as high as mine ;) Dough recipe found here.

Ingredients


350 g of flour
15 g of fresh yeast or 1 sachet of dried yeast
125 ml of milk, warm
1 pinch of salt
50 g of sugar
50 g of soft butter
1 egg

1.5 kg of plums
4 tablespoons of sugar
1-2 teaspoons of cinnamon

Dissolve the yeast in a bit of the warm milk with a bit of sugar. Pour your flour into a large bowl and make a little hole in the middle, into which to add in the yeast and the milk. Place a bit of flour on top and leave to prove for 20 minutes. Then add all the rest of the ingredients, so the rest of the milk, the salt, the sugar, the butter and the egg and mix everything with the dough hooks of your hand mixer until the dough comes off the sides of your bowl. Leave to prove (cover with a kitchen towel) for at least 30 minutes, until the volume has doubled. (This is where I committed the grave mistake of placing it in the oven at 50°, which was apparently higher, and killed off the yeast)

Wash your plums and pit them. Cut the top of the plum twice so that they form 4 little spikes. Roll out your dough to fit the size of your greased baking tray or baking tin and start placing the plums really closely together:

 

At the end, mix together the sugar and the cinnamon and sprinkle on top:

 

Bake in the oven for 35 minutes at 180° C, and it should come out like this:

 

Enjoy! :)