Plum Cake
The dough is prepared in such a refined way that it is completely fat-free. There are three kinds of healthy fruit in and on it and it is topped with walnuts. They contain phytosterols, which lower cholesterol levels, and vitamin E, which is known to protect the heart.
Renekloden (the season starts in August) are scarce and not available everywhere. You can also bake this cake with nectarines, apricots or another type of plum.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 59 mg |
Preparation steps
Rinse plums, wipe dry, halve and pit.
Separate the eggs. Beat egg whites with the salt in a large bowl with a hand mixer until stiff, then gradually beat in the sugar.
Peel banana, put on a plate and mash finely with a fork. Mix thoroughly in a bowl with applesauce, cinnamon and the egg yolks.
Sift together flour and baking powder over the mixture and fold to combine.
Fold in the egg whites.
Chop walnuts with a large knife.
Line the bottom of a springform pan (20 cm) (approximately/8 inches) in diameter with parchment paper. Pour in the batter, smooth surface, arrange plums on top and sprinkle with nuts. Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, about 30 minutes. Cool in pan on a wire rack, remove from the pan and serve.