A fragrant pot with plums is a simple treat. The addition of semolina makes the biscuit a little different, the two colors of the dough interesting, and the discovery of juicy plum filling after rolling over – fun.
Ingredients (for fruit) :
- 500-600g of ripe plums
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 larger eggs
- 5 tablespoons sugar
- 1 vanilla sugar
- 2 dl yogurt
- 1 dl oil
- 3 tablespoons semolina
- 5 full tablespoons flour
- 1/2 bag of baking powder
- 1 tablespoon cocoa
- 1 tablespoon yogurt
- Wash the plums and remove the stones.
- Cut smaller ones into halves, and if they are large, into quarters.
- Sprinkle the cleaned plums with sugar and cinnamon, then mix well.
- Leave it to stand for ten minutes.
- Line a round mold 24 cm in diameter with baking paper, then arrange the plums to cover the bottom.
- Beat eggs with sugar, add liquid ingredients, then dry, then mix lightly, to even out the mixture.
- Then take another bowl and pour half of the resulting mixture into it.
- Sift the cocoa into the second mixture, add a spoonful of yoghurt, and mix well.
- Lightly pour the yellow dough over the fruit, so that it covers the fruit evenly.
- Then pour over the brown part of the dough.
- Put in the oven preheated to 190°C, after 15 minutes reduce to 180°C, continue to bake for another 15 minutes, then turn off the oven and leave for another 5 minutes.
- Take out the baked cake and leave for about ten minutes, then cover it with a serving plate and turn it upside down.
- Remove the baking paper.
- Serve the cake just a little chilled, add with each serving if desired a little whipped cream or vanilla ice cream.
Already at the beginning of baking, the whole house will smell like cinnamon. The smell is exactly what sets this cake apart, and that’s why it’s my favorite cake.