This delicious summer cake will take you less than 10 minutes to prepare, that is, if you made your own plum jam in advance… but feel free to use a store bought plum or apricot jam instead, although the homemade version will always taste better.
Plum cake
Course: Cakes and cookies, Israeli, SukkotCuisine: IsraeliDifficulty: easy20
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minutesThis delicious summer cake will take you less than 10 minutes to prepare, that is, if you made your own plum jam in advance… but feel free to use a store bought plum or apricot jam instead, although the homemade version will always taste better.
INGREDIENTS
3½ cups all purpose flour
1â…“ cup sugar
3 teaspoons baking powder
1 teaspoon salt
2 sticks soft butter
2 large eggs
3 tablespoons water
1 cup plum jam (recipe below)
2 lb. ripe plums
- For the plum jam
2 lb. pitted ripe plums, halved
1½ lb. sugar (5½ cups)
5 star anise, wrapped in cheesecloth (optional)
2 tablespoons lemon juice, or to taste
DIRECTIONS
- Oven to 350 degrees. Grease pan with butter.
- Put flour, sugar, baking powder and salt in a bowl of a food processor and mix. Add butter, eggs and water and process to form dough. Press â…” of the dough to the bottom of a 9″ x 13″ pan. Wrap the rest of the dough with plastic wrap and freeze until needed.
- Heat jam in the microwave until warm and easy to handle. Spread jam evenly on top of the dough using a spatula. Pit and quarter plums and arrange tightly on top of the jam.
- Bake for 20 minutes. Remove cake from oven. Remove the rest of the dough from the freezer and use a large grater grate it on top of the plums.
- Put cake back in the oven for another 30 minutes or until the dough is fully cooked.
- Let cool over a cooling rack, cut to squares and serve.
- To make the jam
- Bring plums, sugar and star anise to a boil in a pot, skim scum off top and lower the heat to medium-low .
- continue cooking jam on medium simmer for about 15-20 minutes, stirring often, until jam has a thick consistency. To check the thickness of the jam spoon over a plate, wait for 1 minute and run you finger through the jam, if your finger leaves a line in the jam it is ready. Add lemon juice and cook for another minute. Remove from heat and let cool.
