Plum Cake with Raspberries

Helena Radulovic Toffolon
5 hours ago
5 min read

Plum Cake with Raspberries

Plum Cake with Raspberries and Lemon Taste in the Sicilian Way

Indulge in the delightful experience of baking a traditional Sicilian plum cake that bursts with the vibrant flavors of fresh raspberries and zesty lemon. This exquisite dessert is not only a treat for the senses but also embodies the rich culinary heritage of Sicily, known for its use of fresh, high-quality ingredients that enhance the natural sweetness of fruits. The combination of juicy plums, tart raspberries, and refreshing lemon creates a harmonious balance that makes this cake truly irresistible.

Ingredients You'll Need

To embark on this culinary adventure, gather the following ingredients:

- For the Cake:

- 2 cups of all-purpose flour

- 1 cup of granulated sugar

- 1/2 cup of unsalted butter, softened at room temperature

- 3 large eggs

- 1 cup of buttermilk (or plain yogurt)

- 1 teaspoon of baking powder

- 1 teaspoon of baking soda

- 1/2 teaspoon of salt

- Zest of 1 large lemon

- 1 teaspoon of vanilla extract

- For the Fruit Mixture:

- 2 cups of ripe plums, pitted and sliced

- 1 cup of fresh raspberries

- 2 tablespoons of sugar (adjust based on the sweetness of the fruit)

- Juice of 1 lemon

Instructions to Create Your Plum Cake

1. Prepare the Oven and Baking Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.

2. Mix the Fruit:

In a medium bowl, combine the sliced plums and fresh raspberries. Sprinkle them with 2 tablespoons of sugar and the lemon juice, gently tossing to coat the fruit evenly. Allow this mixture to sit for about 10-15 minutes. This step will help the fruit release its juices, creating a beautiful, flavorful filling.

3. Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 3-5 minutes. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest, which will infuse the batter with a refreshing aroma.

4. Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

5. Incorporate the Fruit:

Gently fold the prepared fruit mixture into the batter, ensuring that the plums and raspberries are evenly distributed throughout the cake batter. This will create pockets of juicy fruit in every slice.

6. Bake the Cake:

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.

7. Cool and Serve:

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial to prevent the cake from becoming soggy. Once cooled, you can dust the top with powdered sugar for an elegant finish or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Enjoy Your Creation

This Sicilian plum cake with raspberries and a hint of lemon is not only soft and juicy but also a perfect dessert for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply treating yourself to a homemade delight, this recipe is sure to impress. The vibrant colors and flavors will make it a centerpiece on your table, inviting everyone to indulge in a slice of this delicious cake. Try it yourself at home and savor the wonderful taste of Sicily!

Ingredients: cake mold of about 23 x 13 cm, simple, total time: 1h 30 min.

250 gr of granulated sugar
350 gr of flour 00
150 gr of melted butter
3 eggs
10 gr of baking powder
the grated rind of 2 untreated lemons
a pinch of salt
220 ml of whole milk
20 ml of brandy
100 gr of fresh raspberries
flour and butter for the mold

For the Icing

100 gr of powdered sugar
lemon juice as required
fresh raspberries for garnish as required

Preparation:

Preheat oven to 170°C.
In a planetary mixer or in a large bowl, mix the sugar with the grated lemon zest, then gradually add one egg at a time, continuing to whisk until the mixture becomes soft and fluffy.
Sift flour, baking powder and salt into a bowl.
Add a third of the flour to the egg and sugar mixture and continue to mix, then pour in a third of the milk and work until well combined, then continue with another third of the flour and milk and finally with the last dose of flour and milk and continue to whisk for at least 5 minutes at maximum speed.
Add the brandy and, reducing the speed of the planetary mixer, add the melted butter gradually, until it is completely absorbed into the dough, it must be creamy and light.
Grease and flour the cake pan, then lightly add the raspberries and pour them into the mixture, stirring lightly with a spoon.
Pour the mixture into a mold and level the surface with a spatula.
Bake for 1 hour and 15 minutes: the cake must form a golden and compact crust, and the inside will be dry when tested with a toothpick.
Turn off the cake and let it cool on the rack.

For the Icing:

Mix lemon juice and sugar, when you get the desired density, sprinkle over the cake little by little, make whipped cream and decorate it over the cake as you like or in a zigzag, finally decorate with raspberries if you like.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹