PLUM CAKE

INGREDIENTS and INSTRUCTIONS:

INGREDIENTS:

SPONGE CAKE:
250 g all-purpose flour
10 g baking powder
10 g vanilla sugar or 2 teaspoons vanilla extract
1 lemon zest, grated
100 g butter, melted, plus more for greasing the pan
150 g sugar
3 eggs

FRUIT FILLING:
800 g plums, pitted and cut in half

TOPPING:
Icing sugar

INSTRUCTIONS:

Preheat oven to 356°F and set an oven rack in the middle position. Grease a springform pan.
In a large bowl, whisk together the flour and baking powder.

In the bowl of an electric mixer fitted with the paddle attachment or beaters beat the eggs with sugar and vanilla sugar until pale and fluffy, about 3 minutes. Add the grated lemon zest and melted butter and beat on low speed until well combined. Gradually add the flour mixture and beat on low speed until smooth. (Note: the batter will be quite thick.)

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side down, in a circular pattern so that they mostly cover the batter.

Bake for 50 - 60 minutes, until golden on top and set in the center.

When the cake is hot out of the oven, leave it the base in place.

Let the cake cool completely.

Sprinkle the icing sugar over the plum cake.

Slice and serve with ice cream or whipped cream, if desired.

Note: This cake keeps well, loosely covered at room temperature, for 3 days.