Plumcake with plums

I can provide you with the recipe for a plumcake with plums with an Italian twist. Here is how to prepare it:

Ingredients

• 150 g of soft butter
• 150 g of granulated sugar
• 3 large eggs at room temperature
• 150 g of all-purpose flour
• 1 packet of baking powder
• A pinch of salt
• Grated zest of 1 lemon (preferably organic)
• 1 teaspoon of vanilla extract or the seeds of a vanilla pod
• 300 g of ripe plums
• Icing sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C and butter and flour a plumcake mold or line it with parchment paper.
2. Wash and pit the plums, then cut them into not too thin wedges.
3. Beat the soft butter with the sugar in a bowl until you have a light and fluffy mixture. This can take about 5 minutes with an electric mixer.
4. Add the eggs, one at a time, incorporating each egg well before adding the next one.
5. Combine the lemon zest and vanilla extract into the mixture.
6. In a separate bowl, sift the flour with baking powder and a pinch of salt.
7. Gradually add the dry ingredients to the wet mixture, mixing gently to not deflate it.
8. Pour half of the batter into the prepared mold, distribute half of the cut plums on top, then pour the remaining batter and complete with the remaining plums.
9. Bake for about 45-60 minutes or until a skewer inserted in the center of the plumcake comes out clean.
10. Let the plumcake cool in the mold on a wire rack for about 10 minutes, then unmold and let it cool completely.

Once cooled, you can sprinkle the plumcake with icing sugar for a final decorative touch.

Curiosity

The plumcake, despite its Anglo-Saxon name, has found its own identity in Italian pastry, both in sweet and savory variations. Personalizing a plumcake with seasonal fruit, like plums, is an example of how Italian cuisine loves to adapt and revisit international recipes.