- flour - 1,5 cups
- baking powder - 2 teaspoons
- salt - 0.25 teaspoons
- ground cinnamon - 0.25 teaspoons
- butter unsalted - 5 Art. spoon (room temperature)
- brown sugar - 0,75 Cups
- Egg large - 2 pieces
- rapeseed oil - 0.33 cups
- orange - 1 Piece (peel)
- extract of vanilla - 1,5 teaspoons
- plums - 8 pieces (red or purple)
1. Cut the plums in half and remove the bones. Install the rack in the center and heat the oven to 175 degrees. Lubricate the square pan with oil, sprinkle with flour. 2. Mix the flour, baking powder, salt and cinnamon together. With a mixer, beat the butter at medium speed until it is soft and creamy, about 3 minutes. Add the sugar and whisk for 3 more minutes, then add the eggs, one at a time, whisking after each addition. Add the orange peel, vanilla extract and whisk at medium speed until a smooth, uniform consistency. Reduce the speed to low and add dry ingredients. Pour the dough on a prepared baking tray and level with a spatula. 3. On top of the test lay half of the sinks, you should get about 4 rows of 4 plums in each. Lightly press the plums into the dough. Bake for about 30-40 minutes, until the honey-brown color. 4. Allow to cool on the baking tray for 15 minutes - during this time the cake will be impregnated with plum juice. Put the cake on a large dish. If desired, sprinkle with powdered sugar. You can cover the cake and store it at room temperature for 2 days - it will remain soft and moist.
Servings: 8-10