This dessert is associated with the transition from summer to warm autumn, because that’s when juicy plums are in season.
Ingredients:
Sugar: 3/4 cup (For the dough) + 2 tablespoons (for sprinkles)
Butter: 113 grams
Flour: 1 cup
Eggs: 2 pieces
Dough leavening agent: 1 teaspoon
Salt: a pinch
Plums: 12 pieces (Hungarian or prune varieties are ideal)
Cinnamon: 1 teaspoon
Preparation:
Wash 12 plums thoroughly, cut them lengthwise and remove the pips.
Sprinkle sugar. In a separate container, mix 2 tablespoons of sugar and 1 teaspoon of cinnamon.
Preparing the batter:
In a deep bowl, whisk 3/4 cup sugar and 2 eggs until smooth and bubbly.
Sift the flour (1 cup) to oxygenate it and make the cake more airy, and add it to the egg mixture.
Add the leavening agent, a pinch of salt (although there is none in the classic recipe, salt enhances the flavour) and soft butter (get it out of the fridge beforehand).
Thoroughly whisk all ingredients to a homogeneous consistency using a mixer or whisk.
Baking:
Line a baking mould with parchment and grease it with oil so that the cake can easily separate.
Place the pastry in the mould, spread evenly with a spoon.
Carefully place the prepared plums on top with the cut side up.
Enjoy the flavourful plum pie that has won the hearts of millions!