Quick Plum Kuchen

Name: Quick Plum Kuchen
Cuisine: Austrian
Ingredients: 125 g (4 oz) self-raising flour; 1 tsp baking powder; 125 g (4 oz) very soft butter; 2 large eggs; Finely grated zest of a lemon; ½ tsp almond extract or 1 tsp vanilla extract; 900 g (2 lb) ripe plums; 1 tsp vanilla extract; 1 tsp vanilla extract; squeeze of fresh lemon juice; 1 tsp cinnamon mixed with 1 tsp caster sugar; 1 tsp cinnamon mixed with 1 tsp caster sugar; 1 tsp cinnamon mixed with 1 tsp caster sugar; 2 tbsp flaked almonds

Preparation info

Serves:
8-10

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

An old recipe from Vienna, this moist sponge cake studded with juicy plums is equally good as an after-dinner dessert or with a cup of coffee or tea. The butter must be very soft – the consistency of soft margarine. Almond extract and a sprinkling of nuts add a delicious touch, but can be omitted if someone is allergic.

Ingredients

For the cake batter

125 g (4 oz) self-raising flour
1 tsp baking powde

Europe
Austria
Israel
Vienna
Cake
Dessert
Dinner
Vegetarian
Jewish

Method

Preheat the oven to 180°C/Gas 4. Lightly oil the inside of a 22 cm (9”) flan dish, or oil then line the bottom and sides of a 20 cm (8”) springform or loose-bottomed cake tin.

Put all the batter ingredients in a food processor and process for 10 seconds. Take off the lid, scrap