Vanilla Damson/Plum Cake
This fruity cake is sooooo good! It is full of summer flavour and has a great airy, cakey texture. I was very, very happy with this recipe from German chef Tim Mälzer and will now use this as a base for all my fruit cakes. Feel free to use other fruits, but keep in mind that some might be too juicy for the cake. I hope youll enjoy this cake as much as we did! I served this with a soy whipped cream and it was so good!
Ingredients
- eggs↗2
- demerara sugar↗50 g
(1/4 cup)
- vanilla sugar↗1⁄2 tablespoon
- salt↗1
pinch
- oil2 tablespoons
- prepared vanilla pudding150 g
(I used soy vanilla pudding)
- vanilla extract↗1 teaspoon
- flour↗175 g
- potato starch↗50 g
- baking powder↗2 teaspoons
- damsons (1 lb) or plums↗500 g
(cleaned and quartered)
- biscuits, crushed50 g
(e.g. tea biscuits, sugar cookies or try amarettini)
Step-by-step instructions
- 1
Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
- 2
Stir in oil, pudding and vanilla extract.
- 3
In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
- 4
Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
- 5
Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
- 6
Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
- 7
Serve with whipped cream or ice-cream. :).
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