Moist Red Plum Cake

Ingredients

• 4 pcs Eggs (Separate the whites from the yolks)
• 150 g Granulated sugar (Divided: 100 g for the yolks, 50 g for the whites)
• 1 packet Vanilla sugar (About 8 g)
• 120 g Neutral oil (sunflower or rapeseed) (Replaces melted butter for lighter texture)
• 150 g All-purpose flour (Sift with the leavening agent)
• 8 g Baking powder (About 2 tsp)
• 50 g Almond meal (Adds tenderness to the cake texture)
• 15 ml Plum brandy (or rum) (Optional, adds a fruity aroma)
• 1 pinch Salt (For the egg whites)
• 500 g Red plums (Wash, pit and halve)
• 50g sugar + 50ml water mix Simple syrup (for glaze) (Heat until sugar dissolves, let cool)
• 30 g Powdered sugar (For finishing)

Instructions

1. Separate the whites from the yolks

   Crack the eggs and separate the whites from the yolks into two separate bowls, making sure no yolk gets into the whites.

   Time: PT2M

2. Whisk the yolks

   With an electric whisk, beat the egg yolks with 100 g of granulated sugar and the vanilla sugar until the mixture lightens, becomes fluffy and doubles in volume.

   Time: PT5M

3. Incorporate the oil

   Pour the neutral oil (120 g) into the yolk mixture and mix until fully incorporated.

   Time: PT2M

4. Add the flour and baking powder

   Sift the flour (150 g) with the baking powder (8 g) and gently fold into the batter using a rubber spatula, making folding motions until a smooth batter forms.

   Time: PT4M

5. Add the almond meal

   Fold in the almond meal (50 g) and mix gently to homogenize.

   Time: PT1M

6. Drizzle with brandy

   Pour the plum brandy (15 ml) over the batter and stir quickly.

   Time: PT1M

7. Whisk the egg whites

   With an electric whisk, beat the egg whites with a pinch of salt until they form soft peaks.

   Time: PT5M

8. Sweeten the whites

   When the whites are almost firm, add the remaining 50 g of sugar and continue beating until stiff peaks form.

   Time: PT1M

9. Fold in a third of the whites

   Gently fold in one‑third of the whipped whites into the batter and mix quickly to smooth the mixture.

   Time: PT2M

10. Fold in the remaining whites

    Add the remaining whipped whites and fold gently with a rubber spatula until incorporated without losing volume.

    Time: PT2M

11. Prepare the pan

    Butter a 22 cm pan, lightly flour it, then place it on the silicone mat. Place the ring mold if using.

    Time: PT3M

12. Pour the batter and arrange the plums

    Pour the batter into the pan, then arrange the halved red plums over the surface, pressing them in slightly.

    Time: PT5M

13. Bake

    Place the cake in the pre‑heated oven at 170 °C and bake for 40 minutes. The cake is done when a knife inserted in the centre comes out clean or with a few moist crumbs.

    Time: PT40M

    Temperature: 170°C

14. Cool and unmold

    Allow the cake to cool at room temperature, then unmold gently.

    Time: PT0M

15. Brush with syrup

    Brush the cake and fruit with the previously prepared hot syrup to add shine and prevent the plums from oxidizing.

    Time: PT2M

16. Finish with powdered sugar

    Dust the top of the cake with powdered sugar using a sieve.

    Time: PT1M

Nutrition Facts

Calories

416

Protein

5.8 g

Carbohydrates

52.5 g

Fat

23 g

Fiber

2.8 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar, brown sugar
• Instead of Vanilla sugar: vanilla extract (1 tsp), vanilla bean
• Instead of Neutral oil (sunflower or rapeseed): melted butter, mild olive oil
• Instead of All-purpose flour: pastry flour, whole wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Almond meal: almond flour, ground macadamia nuts
• Instead of Plum brandy (or rum): white rum, kirsch, none
• Instead of Red plums: yellow plums, nectarines
• Instead of Simple syrup (for glaze): diluted maple syrup, light honey
• Instead of Powdered sugar: sifted granulated sugar

Equipment Needed

• Two large mixing bowls
• Electric or manual whisk
• Rubber spatula
• Sieve
• 22 cm cake pan
• Silicone baking mat
• Ring mold (optional)
• Pastry brush (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Separate whites from yolks without contamination
• Whisk yolks with sugar until pale
• Whisk egg whites to stiff peaks with sugar
• Fold in the whites gently to retain volume
• Bake at 170 °C for 40 minutes

Chef Tips from the Video

• Use grape seed oil for a neutral taste and an even lighter texture.
• Add a teaspoon of candied orange zest to the batter for a citrus note.
• If you don’t have plum brandy, a drizzle of raspberry liqueur adds a beautiful color and fruity aroma.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 2‑3 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps for 1 day, away from humidity.

Make-Ahead Tips

• The cake can be prepared the day before and kept in the refrigerator; gently reheat before serving.
• The glaze syrup can be made ahead and stored in the refrigerator in a small container.