This was the perfect combination for a very successful plum loaf: texture, taste, color - everything was to our liking. Just for the experiment, next time I won't put cinnamon. Plums are the perfect fruit for this kind of desserts. Their color and taste seem better when cooked than when they are fresh. And my plums were a bit sour and hard, but in the cake they were perfect.
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Wash the plums, remove the pits and cut into cubes.
Beat the eggs with the sugar, then add the melted butter, little by little. Mix well.
Add flour, salt, cinnamon and baking powder. Beat well with a mixer or whisk until there are no lumps.
Finally add in the plums. Stir slowly with a spatula.
Pour the batter into a loaf pan, lined with baking paper. Place in the preheated oven at 200 degrees C for 35-40 minutes.
When the cake has browned and passed the toothpick test, remove from the oven. Let cool in the pan for about 20 minutes. Take it out of the pan with and allow the plum loaf to cool completely on a towel.
You can serve it hot (and it'll be more crumbly and tender) or cold (it will be easy to cut and keep its shape better).
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