Let’s talk plums. Do you like plums? What do you use them for? To me, they’re at their best when cooked. As much as I want to, I just don’t see the appeal in eating plums raw, like cherries. Cherries are a different league. But that’s not the point. Cooked plums can mean a number of things: jams (something I have yet to venture in), compote and sweet dumplings, which are classics in every Romanian mom’s kitchen. In my kitchen, they’re best sprinkled with cinnamon and thrown in a crumble, granola, pie or this plum cake.
This cake is all about simplicity. Oh, and fluff. It’s fluffy because you beat the egg whites to death and it’s simple because of the easy to remember proportions (6 to 6 to 6 etc.). It’s actually the type of cake (or bread, should we call it?) that doesn’t really require a recipe – you make it once and then you know how to make it forever. You can even substitute the plums for other stone fruits, or skip that bottom layer. But honestly, that would be a pity.
- 6 eggs (room temperature)
- 6 tbsp sugar
- 6 tbsp whole grain flour
- 6 tbsp vegetable oil
- ca 10 plums
- Beat the egg whites with the sugar, until stiff peaks are formed. Gradually add in the yolks, then the flour, then the oil, mixing continuously.
- Wash the plums, remove the kernels, and cut them into small cubes. Line a bread baking tray with parchment paper, and place the plum cubes on the bottom. Sprinkle with cinnamon, then add the batter on top.
- Bake for about 20 minutes or until a toothpick comes out clean. Let it cool down before slicing.
- Remember to use room temperature eggs, otherwise the whites won't become stiff and the cake won't be fluffy.