Austrian Zwetschenkuchen (Austrian Plum Cake)
08/28/2010 3 Comments
OMG there really is no other way to describe this one…a favorite that I learned to make in cooking school many years ago. Of course I have modified it to fit our lifestyle, so it does not have the heap of white sugar and white flour among a few other no no’s. We want your feedback on this one. Everyone that has tasted this “treat” has loved it.
Ingredients for this delectable treat:
- 1.1 lbs fresh prunes, aka mexican plums, (washed, dried, and halved/seed removed)
- 110 grams, Irish Pastured Butter
- 2 – 3 tbsp local honey (depends on your sweet tooth)
- 2 eggs
- 215 grams blanched almond flour
- 2 tsp baking powder
- 1/8 liter raw milk, or use whole milk
And here’s how you make it:
Pre-heat oven to 300 degrees F. Use a non-stick 13 x 9 x 2 baking pan.
It is best if you use a Kitchen Aid for this. (If you don’t have one, a hand mixer will do, but it will take a lot longer and you have to make sure that it does not curdle) In the Kitchen Aid add butter, egg yolks, honey and beat until very creamy and as fluffy as possible. Then add blanched almond flour, baking powder and milk slowly and alternating until everything is mixed together well. Then carefully fold in the beaten egg whites. The egg whites need to be very stiff. Now pour into baking pan and place fresh prune halves upside down onto cake, very close together. You should have maybe 2 prunes total left over depending on the size of the prunes.
Bake on 300 for 40 minutes and let cool, cut into single squares or doubles, the choice is yours. Yields at least 24 squares.
Enjoy!! Jo and Henry