Plum Cake with a Twist
Every morning, I could eat plums with my breakfast. However, I do like to keep mine in the fridge so they do not ripe too quickly.
You will be surprised, how nice it is to sprinkle a little bit of Meyer Lemon Oil on top of this delicious cake. It brings out the flavors of the plum so deliciously.
Another golden nugget from Novice en Cuisine. I am sure you will love this new recipe!
Bon Appétit!
Plum Cake with a Twist
A little bit of Meyer Lemon Oil sprinkled over the cake with a dash of sugar will create a nice twist to this timeless cake.
Equipment
Ingredients
- 2 (5) plums
- 3 oz (85 g) butter (Melted)
- 3 eggs
- 3 oz (85 g) sugar
- 3 tbsp (29.57 g) heavy whipping cream
- 1 tsp vanilla extract
- 5 oz (140 g) flour (sifted)
- 1.5 tsp (6 g) baking powder
- 1 tbsp Meyer Lemon Oil
- 1 tsp sugar
Instructions
- Preheat oven at 350F/180C.
- Wash and thinly slice your plums. Set aside.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together eggs and sugar,
- Add the heavy whipping cream, vanilla extract and melted butter.
- Finish by adding the flour and baking powder.
- On your workstation, place the perforated baking sheet and the Flexipan® on top.
- With the help of the spatula, pour your batter into the Flexipan®.
- Add the sliced plums by gently pushing them down. Sprinkle with the Meyer Lemon Oil and sugar.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min)
- Once your cake is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy! Bon Appétit!
YouTube Video
Nutrition
Serving: 6g | Calories: 222kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 172mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 328IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
