Thanks For The Food

A Norwegian Food Blog

  • About
  • Recipes
  • Expat Resources
  • Buy The Cookbook
  • Contact
You are here: Home / Budget / Plum Cake

Plum Cake

July 11, 2014 By Whitney Love Leave a Comment

plum cake 1

Plum cake is a great way to enjoy the bounty of plums available this time of year. This simple cake recipe uses a spring form cake pan, which makes it easy to remove the cake from the pan once it has cooled. As most of the ingredients in this recipe should be items you already have in your pantry, make sure you use your budget for this recipe on getting the best plums you can find.

If you live in Norway, this recipe offers a great opportunity to use plums from Hardanger if you can find them. Hardanger produces in excess of 40% of the nation’s fruit production with plums, pear, cherries, red currants and apples making up most of the production. Read more about Hardanger’s gastronomic culture, from the Kvam Turistinformasjon web site.

Plum Cake
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Serves: 6-8
Ingredients
  • 6 eggs
  • 240g (1/2 cup) butter, softened
  • 200g (1/2 cup) caster sugar
  • 2 teaspoons grated lemon zest
  • 240g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 6-8 fresh plums, sliced and pitted
Instructions
  1. Preheat oven to 190 C/375F.
  2. Grease and flour one 23cm spring form cake pan and set aside.
  3. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, then set aside.
  4. In a large bowl, cream the butter and the sugar together until pale in color. Beat in the egg yolks and the lemon zest.
  5. Stir together the flour and baking powder.
  6. Next, mix the flour mixture into the creamed butter mixture until well incorporated (but do not over mix).
  7. Gently fold in the egg whites. Spread the batter evenly into the prepared cake pan. The amount of batter will seem small, but don’t worry – the whipped egg whites will help it puff up when it bakes, giving you that lovely look of plums set in sponge cake. Arrange the plums, skin side down, nicely over the batter.
  8. Bake in preheated oven for 30-35 minutes or until cake tests done using the toothpick method. Transfer to a cooling rack and allow to cool for about 30 minutes before serving.
3.2.1311

 

Related Posts Plugin for WordPress, Blogger...
Free Access to more inspired recipes, tips and freebies sent to your inbox!

Sign up for my special subscribers list and get all of the above plus my FREE no-strings-attached eBook “The Ultimate Guide to Norwegian Food”!

Filed Under: Budget, Cakes, Desserts, Norwegian Recipes, Recipe Tagged With: eggs, Hardanger, plums, sugar

« Cucumber Salad (Agurksalat)
Grilled Leg of Lamb »

Got a comment? Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

Search This Site

Subscribe for News, Freebies and Updates!

On Amazon

Thanks For The Food, the Cookbook

New to Norwegian Cuisine? Start here!

The Ultimate Guide to Norwegian Cuisine

Search by Category

Food Blogger Pro: Video training and blogger community helping you to start your food blog.

Popular Posts

Norwegian Food Main Dish Recipes Budget Recipes Dessert Recipes Travel Posts
iHerb

Disclaimer

This blog currently has affiliate relationships with various online retailers, which give me a percentage of sales if you buy a product through the link posted on my blog. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Search

Categories

Copyright © 2009-2014 • All Rights Reserved • Thanks for the Food • Legal• Google
This website uses cookies to improve your experience. By using this site, you agree to our use of cookies but you may opt-out if you wish.Accept Read More
Privacy & Cookies Policy