Today, I recently discovered that the plum is a fruit quite emblematic of the Gers and the South West more generally. We all know the Ente plum, which forms the Agen prune, but on the stalls, we can also discover other varieties quite tasty.
INGREDIENTS
For 6 persons :
800 g to 1 kilo of plums (1)
200 g flour
100 g butter
100g sugar
3 eggs
60 ml of milk (or vegetable milk)
1 sachet of baking powder
2 tablespoons of plum brandy
1 pinch of salt
icing sugar for dusting
PRODUCTION
Whisk the eggs with the sugar until the mixture turns white.
Melt the butter, then add it to the {egg/sugar} mixture with the brandy and the milk. Homogenize the preparation.
Add the flour, baking powder and salt then mix until the dough is homogenized.
Pour this dough into a mold previously buttered.
Wash the plums, cut them in half, and remove the pits. Arrange them in the cake batter as vertical as possible. Place in “as much as it fits”.
Bake for 50 to 60 minutes at 180 ° C (the cake must brown well on it) (2)
Wait for this plum cake to cool before dusting with icing sugar. Serve it at room temperature or lukewarm.
