Shopping list:
3 eggs
115g butter, softened
100g caster sugar (or brown sugar)
1 teaspoon lemon zest (or little bit of lemon juice)
125g flour
1/2 teaspoon baking powder
little bit of salt (like you do in pancakes)
230 gr plums, pitted and sliced
Preheat oven to 175 degrees . Grease a round baking pan of 23 cm and flour.
Separate the eggs. Beat the egg whites in a small bowl until stiff and set aside.
In a large bowl, mix the butter and sugar. Mix the egg yolks and lemon zest.
Mix the flour and baking powder and mix into the butter mixture over. Carefully fold the whipped egg whites. Spread the batter evenly in the pan. This is only about 2.5 cm. Arrange the plums with the skin side down in the batter.
Bake the cake cooked 40 minutes in the preheated oven. Place on a wire rack to cool completely.
115g butter, softened
100g caster sugar (or brown sugar)
1 teaspoon lemon zest (or little bit of lemon juice)
125g flour
1/2 teaspoon baking powder
little bit of salt (like you do in pancakes)
230 gr plums, pitted and sliced
Preheat oven to 175 degrees . Grease a round baking pan of 23 cm and flour.
Separate the eggs. Beat the egg whites in a small bowl until stiff and set aside.
In a large bowl, mix the butter and sugar. Mix the egg yolks and lemon zest.
Mix the flour and baking powder and mix into the butter mixture over. Carefully fold the whipped egg whites. Spread the batter evenly in the pan. This is only about 2.5 cm. Arrange the plums with the skin side down in the batter.
Bake the cake cooked 40 minutes in the preheated oven. Place on a wire rack to cool completely.
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| Result with brown sugar |
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| Stoned plums |
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| Mixture |
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| Egg whites beaten (up) with eyes ;-) |
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