Today I propose a very moist cake with plums, featuring a light and airy texture. It is truly delicious. Moreover, it is very easy to make, within everyone's reach. If you don't have plums, you can use apples, figs, or other seasonal fruits.
Whip the egg whites until stiff with a pinch of salt. Then add 50 g of sugar in 2-3 additions, mixing a little each time to incorporate well.
In another bowl, mix the egg yolks with 100 g of sugar and the vanilla sugar until they whiten and become fluffy.
Add the oil and blend again to thoroughly incorporate it. Then do the same with the almond flour.
Using a spatula, carefully fold in the egg whites in three additions.
Then add the sifted flour and baking powder and gently fold them in with a spatula until the mixture is smooth.
Preheat the oven to 170°C (static heat). Butter and flour a 24 cm diameter mold or line it with parchment paper.
Wash and dry the plums, then cut them in half to remove the pits.
Pour the batter into the pan and smooth the surface. Place the halved plums on top, cut side up.
Bake for 45-50 minutes or until the knife blade comes out clean.
To finish, let cool slightly, then unmold onto the serving dish and sprinkle with powdered sugar.
0 servings
8
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