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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This fruity cake is sooooo good! It is full of summer flavour and has a great airy, cakey texture. I was very, very happy with this recipe from German chef Tim Mälzer and will now use this as a base for all my fruit cakes. Feel free to use other fruits, but keep in mind that some might be too juicy for the cake. I hope youll enjoy this cake as much as we did! I served this with a soy whipped cream and it was so good! Ingredients:
2 eggs |
50 g demerara sugar (1/4 cup) |
1/2 tablespoon vanilla sugar |
1 pinch salt |
2 tablespoons oil |
150 g prepared vanilla pudding (i used soy vanilla pudding) |
1 teaspoon vanilla extract |
175 g flour |
50 g potato starch |
2 teaspoons baking powder |
500 g damsons (1 lb) or 500 g plums, cleaned and quartered (1 lb) |
50 g biscuits, crushed (e.g. tea biscuits, sugar cookies or try amarettini) |
Directions:
1. Combine eggs, sugars and salt in a big bowl. With your electric mixer cream this for 8 minutes. Do not skip this step, it is important to cream for at least 8 minutes!
2. Stir in oil, pudding and vanilla extract.
3. In a second bowl combine flour, starch and baking powder. Fold into the wet ingredients.
4. Pour dough into a greased 10 inch spring-form pan. This will look a little skimpy, but the dough will double during baking.
5. Arrange the quartered damsons on top of the dough in concentric circles. Sprinkle with the crushed cookies.
6. Bake in the pre-heated oven at 160°C/320°F on the second lowest rack for 40 minutes or until a toothpick inserted in the centre comes out clean.
7. Serve with whipped cream or ice-cream. :).
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