French plum cake
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ingredients
Cesto
300 ml milk 120 g plain flour 3 pk egg sugar powdered salt 1/2 tsp cinnamon ground 1 pk vanilla pod (marrow) 1 tbsp melted butter 500 g fresh ripe plums
you still need
rum flavouring for the plums butter to grease the cake tin icing sugar to sprinkle over the cake
progress
A delicious traditional French cake with fresh plums called flaugnarde. A variant of cherry clafoutis. A cake similar to a bubble cake, however, the fruit is not placed in the batter, but stacked in the tin first and then topped with the batter. The batter is similar to pancake batter.
1.
Preheat the oven to 180 °C. Grease a round baking tray with a corrugated edge 28 cm in diameter with butter.
2.
Wash the plums, stone, cut into quarters, drizzle with rum flavouring, mix lightly and leave to stand.
3.
Sieve the flour, mix with icing sugar, cinnamon and salt.
4.
Add the eggs to the lukewarm milk along with the melted butter, vanilla pod marrow and beat with a whisk.
5.
Add the flour to the milk mixture with the other ingredients and beat again with a whisk to make a medium-thin, pancake-like batter.
6.
Place the sliced plums on the prepared baking sheet and pour the batter over them. Bake in a preheated oven at 180 °C for approximately 40 minutes.
7.
Sprinkle the cooled cake around the edge of the tin with icing sugar. Enjoy!
