An absolute favourite and one of the most delicious plum cakes I’ve ever baked. Luckily, plums are still in the shops, so I was finally able to make this recipe after putting it off for a while :). The cake is sweet – as it should be, since it contains plenty of marzipan – but it’s also wonderfully soft, moist and quite literally melts in your mouth. Simply irresistible! Many thanks to Mirella for sharing this and several other wonderful plum cake recipes with me.
Ingredients for plum and marzipan cake:
- 200 g marzipan, coarsely grated
- 250 g butter, softened
- 220 g caster sugar
- 16 g vanillin sugar
- a few drops of almond extract or almond flavouring
- a pinch of salt
- 4 large eggs
- 250 g plain flour
- 75 g potato starch
- 3 teaspoons baking powder
- a few tablespoons flaked almonds
- about 2 kg plums, halved and stoned
All the ingredients should be at room temperature.
Beat the butter, 200 g of the sugar and the vanilla sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Add the grated marzipan and the almond extract (or flavouring) and mix until combined. Sift the flour, potato starch and baking powder directly into the bowl. Add the salt and gently fold everything together with a spatula until just combined.
Transfer the batter to a 40 × 25 cm baking tin lined with baking paper. (I baked half the recipe in a 23 cm square tin.) Arrange the plum halves on top, cut-side up. Sprinkle with the remaining sugar and the flaked almonds.
Bake at 175°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool completely, then cut into squares. Dust with icing sugar before serving, if desired.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author