Sweet Cornmeal Cake with Fresh Plums | Traditional Transylvanian Dessert
(0)
60 min
Under an hour
Sezamo
Un desert tradițional ardelenesc de toamnă, cu mălai auriu, lapte bătut și prune brumării proaspete așezate deasupra. Contrastul dintre textura fină a aluatului cu mălai și dulceața zemoasă a prunelor coapte cu scorțișoară este o încântare pentru întreaga familie.
Ingredients
Preparation method
Preparing the plums and the baking pan
Wash the fresh plums, pat them dry with a kitchen towel, cut them in half, and remove the pits. Sprinkle the ground cinnamon and one tablespoon of the total amount of sugar over the plums.
Preheat the oven to 180°C. Line a rectangular baking pan (approx. 25x35 cm) with baking paper, or grease it with a little butter and dust it with a little cornmeal.
Preparing the cornmeal batter
In a large bowl, beat the eggs together with the granulated white sugar, vanilla sugar, and a pinch of salt until the mixture becomes creamy and pale.
Chef's tip
For an exceptionally tender sweet cornmeal cake, you can let the batter rest for 10 minutes before pouring it into the pan, allowing the cornmeal to absorb the moisture from the buttermilk.
If the plums are very juicy, you can lightly dust them with a tablespoon of flour or semolina on the cut side before arranging them on the batter to prevent the cake from becoming overly soggy.
15 min
Under an hour
