My name is plum. Nickname for “I-am-the-world’s-best-plum-cake-the-you-will-ever-have-eaten”. Oh what can I say. I’m quite simple, definitely absolutely fantastic and heavenly in taste and last but not least: modest. Don`t you think? But that’s how it is. Do you want me to tell you why? Because I am made out of very few ingredients and still am the world’s best plum cake that you will ever get to know. As I told you already: modesty, dear ones, modesty.
My servants, hand me the icing sugar to crown my beauty.
After you have conjured up the batter from butter, eggs, sugar, quark, flour, a little baking powder, salt, cinnamon and tonka bean and refined it with plums and some garden-fresh raspberries, it must first enjoy some cozy warmth in the oven to then show off the whole beauty. What the majesty must not and absolutely must not be missing is the icing sugar on top. And whipped cream. A whole mountain of whipped cream. Without that, Majesty plum cake would become completely inedible and sour, just before throwing the raspberry seeds at you and then finally getting stuck in your throat. At least that’s what the traditional horror tales say. Sometimes, however, I have ignored all the horror tales that your Majesty told me and simply enjoyed a piece without anything – it also tastes fantastic. That usually happens during the times when I pseudo-watch out for the calories until I realize that these little animals can’t be gotten rid of anyway. They’re like burdock. Only ten times as bad.
How to outsmart little “caloranimals”.
Ignore them. That hurts them deeply. And between us and in all seriousness: it’s really like that. The more we convince ourselves that we shouldn’t shove the piece of cake between our teeth, the more eagerly the caloranimals will sew our pants tighter. If we learn to enjoy our food consciously and don’t demonize ourselves for it, then everything is half as bad. Assuming we try to do this with a piece of cake rather than the entire one. At some point there is also a limit to the magic of thoughts.
Move your body. Yup, the old but gold “move” tipp. Movement is and will remain one of the basics of a healthy body – that´s it. Maybe you can hear the caloranimals screeching while moving, that would be motivation
Replace ingredients. I cleverly replaced some of the butter with apple sauce. At first I was worried that it wouldn´t work at all, but nope: it works and you can’t taste the difference. Good for your bum, good for your conscience. Ok ok. It’s still not a salad, but honestly, have you ever heard that a salad is worth a sin? No, neither did I. But the cake here: for sure.
So. Long story short: you have to try the recipe. Now. As quickly as possible. Or yesterday.
We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.
Plum cake with garden raspberries
- 150 g spelt flour
- 150 g butter
- 130 g raw cane sugar
- 50 g apple sauce
- 40 g spelt semolina
- 4 eggs
- 4-5 big plums
- 1 handfull raspberries
- 1.5 tsp. baking powder
- ½ tsp. cinnamon
- 1 pinch salt
- 1-2 tbsp. icing sugar
- 200 ml heavy cream
- All your ingredients should have room temperature for the cake to work best
- Either line the baking pan with parchment paper or grease it well with butter. Preheat the oven to 180 ° C top / bottom heat.
- Wash the plums, cut in half, remove the stone and halve again. Wash the raspberries. Put everything aside.
- Separate the eggs, beat the egg whites until stiff.
- Mix the egg yolks with the butter and sugar for a few minutes until the mixture becomes very creamy and fluffy. The mass should now have a very light yellow color.
- Mix flour with semolina, cinnamon, baking powder and salt.
- In a few stages stir in the flour mixture and the applesauce into the egg-butter mixture. Finally, fold in the egg whites and pour the finished dough into the pan.
- Top with plums and raspberries and put in the oven for 45 minutes. Don't forget your chopstick test before taking it out of the oven.
- When the baking time is over, leave the cake in the pan to cool. Then sprinkle with icing sugar and serve with freshly whipped cream.