Breton Plum and Rum Cake
ready in 3 h. 15 min.
cake approx. 24 cm diameter
Pour the hot tea over the plums, lemon zest and cinnamon stick and leave to steep for 2 hours.
Heat the milk, sugar and vanilla sugar. Beat the eggs in a bowl with a pinch of salt. Stir in the flour and the milk mixture to form a smooth mixture. Add the rum and the vanilla pod and leave to rest for around 10 minutes.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease and flour the baking tin.
Remove the plums from the tea and pat dry with kitchen paper. Arrange in the dish and pour the cake mixture on top. Bake for 10 minutes.
Reduce the temperature to 180°C (180°C in a fan oven), 375°F, gas 5 and bake for a further 35 minutes until golden brown. Leave to cool in the oven with the door open. Serve warm.
Author of this recipe:
EAT SMARTERall recipes of this author
Post the first comment