Forki Plum Cake

Name: Forki Plum Cake
Yield: 1 23 x 11 x 7 cm mould
Ingredients: 3 whole eggs whole eggs; 120 g icing sugar; 30 g honey; 90 g softened butter; 1 zest orange peel; 1 zest lemon peel; 190 g plain flour; 4 g raising agent; 150 g raisins and candied fruit; 10 ml rum; 2 g salt

Plum cake flavoured with raisins and candied fruit. It is recommended to prepare it 1 or 2 days before consuming it. All ingredients must be at room temperature.

Yield: 1 23 x 11 x 7 cm mould

Ingredients

Servings

Measurement units

Base

For a 23 x 11 x 7 cm mould.

3 whole eggswhole eggs
120 gicing sugar
30 ghoney
90 gsoftened butter
1 zestorange peel
1 zestlemon peel
190 gplain flour
4 graising agent
150 graisins and candied fruit
10 mlrum
2 gsalt

Nutritional Information

Per 100 g

Calories

347 kcal

Protein

5.3 g

Fat

11.8 g

Carbohydrates

55.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

About 2 hours beforehand, macerate the candied fruit and raisins with the 10 ml of rum.
Preheat the oven to 180 ºC.
Drain the candied fruit and raisins, reserving the liqueur.
Line the base of the mould with baking paper.
Butter and flour the base and sides of the mould.

Batter

Place the eggs, sugar, and orange and lemon zests in a bowl, and beat at high speed until you obtain a fluffy mixture.
Lower the speed and add the cream and the rum, 10 ml if you wish to add it.
Add the melted butter.
Incorporate the flour and baking powder.
Lightly flour the candied fruit and raisins, then remove the excess flour by shaking them in a sieve.
Incorporate the candied fruit and/or raisins into the batter and mix with a hand spatula.
Let the batter rest in the refrigerator for 30 minutes.

Baking

Fill the mould, already buttered and floured, to 3/4 of its capacity.
Insert a spatula greased with melted butter to the bottom of the mould, along the length of the batter.
Bake at 175 ºC for 55-60 minutes if using a large mould.
Bake at 175 ºC for about 25 minutes if using small moulds.
Check that the plum cake is cooked by piercing it with a skewer: it should come out clean.
Turn off the oven and leave the plum cake inside, with the door open, for 5 minutes.

Cooling and storage

Place the mould on a wire rack and let it cool before unmoulding it.
If you are not going to consume it, once cool wrap it in cling film and leave it in the refrigerator for 1 or 2 days.

Recommendations & Tricks

You can prepare an orange, mandarin and lemon paste the day before if you want to flavour the plum cake.
Before putting it in the oven, you can add streusel on top.
For the streusel: 35 g butter, 45 g sugar, 35 g plain flour, 35 g almond flour and lemon zest.
Knead the streusel with your fingers, without letting it become grainy, and crumble it over the top before baking.

Original recipe

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