1 teaspoon baking powder
1/8 teaspoon salt
½ cup (113g/1 stick) unsalted butter, room temperature
¾ cup (150g) + 1 ½ tablespoons granulated sugar, divided use
2 large eggs
½ teaspoon vanilla extract
finely grated zest of 1 lemon
juice of 1 lemon
3-4 large plums, pitted, cut into little over 1cm (½in) wedges
¼ teaspoon ground cinnamon
Preheat oven to 180°C/350°F. Butter 9-inch-diameter springform pan*.
In a small bowl, whisk together the flour, baking powder and salt. Using electric mixer, beat butter and ¾ cup (150g) of the sugar in a large bowl until fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and juice, beating until blended after each addition. Beat in flour mixture just until incorporated. Spread batter in prepared pan.
Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 ½ tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
* I made the exact recipe above using a 20cm (8in) round cake pan with a removable bottom, base lined with a circle of baking paper
Serves 6-8
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