PLUM CAKE

This is an Austrian plum cake recipe which is really easy to make and just the fluffiest, lightest sponge that I've tried in a long while! I used our plums which aren't the biggest of plums, but ideal for this cake. You want to use fruits that are more firm than you might select if eating them raw. Those are usually the easiest to pit and don't fall apart into pieces when pitting them. I am sure that you could use other fresh fruits as well, such as blackberries, pears, peaches or any firm fresh fruit, so I will just have to try.

Ingredients:

About 10 - 12 small plums halved and pitted

140g unsalted butter, softened

150g sugar

4 large eggs, separated

90g sour cream - I used creme fraiche

1 teaspoon vanilla extract

Pinch of Salt

Pinch cinnamon

200g plain flour

1.5 teaspoons baking powder

Icing sugar for dusting

METHOD:

In a mixer, cream the softened butter and sugar for a few minutes.

Add the egg yolks, one at a time, beating well after each one. Mix until thick and pale, about 3 to 5 minutes.

Add the sour cream, vanilla and cinnamon. Mix until well combined.

Fold in the plain flour and baking powder.

Beat the egg whites with a pinch of salt until stiff and fold into the batter mixture.

Line the baking tin with greaseproof paper.

Put the mixture into the tin (8 x 10 inch), level flat and then lay the plum halves on top, you don't have to push them into the batter as they will sink while baking.