On this day, with Mr, we were in the mountains for a walk around lake Monteynard when we stumbled upon the wild plum. So we picked these small red plum, very tart.
Back home, I wanted to test a upside-down cakes with a base of biscuit to the almonds to combine completely with the plums.
The result is perfect between the fondant to the cookie and the acidity of the plum, but Mister still find it to be a little “fizz” as he says, then you can add a bit of sugar over your plums before placing the device cookie.
Fluffy cake spilled plum
- 500 g of plums
- 180 g butter, softened
- 160 g of sugar cane
- 4 eggs
- 130 g of almond powder (full + 25 g
- 100 g of flour
- 1 sachet of vanilla sugar
- 2 c. c. of yeast
Preheat the oven to 170°.
Line a rectangular mold with parchment paper or use a pan anti-adhesive.
Wash and pit plums and arrange them at the bottom of the mold. Sprinkle 25 g of almond powder and a little sugar if desired.
Mix the butter with the sugars until the mixture is creamy and airy. Add the eggs one by one and work the mixture between each egg.
Then add the yeast, the flour and the almond powder and mix using a spoon.
Pour the mixture onto the plums and bake for 50 min.
Turn out of the tin once the cake cools down and enjoy !