Prăjitură cu Prune (Plum Cake)
Also called prajitura cu prune, Romanian plum cake, plum sheet cake, prajitura cu prune si bezea
A sour cream sponge sheet cake topped with quartered Italian prune plums.
- Makes
- about 20 squares, 25 × 35 cm (10 × 14 inch) pan
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Cake
Meringue (optional)
Method
Heat the oven to 340°F (170°C) and line a 25 × 35 cm (10 × 14 inch) pan.
Beat the eggs (4) with the granulated sugar (150 g¾ cup) until creamy. Whisk in the sunflower oil (100 ml7 tbsp) gradually, then the sour cream (100 g7 tbsp), until smooth.
Sift the flour (200 g1⅔ cups) with the baking powder (10 g2½ tsp) and fold it in. Add the vanilla extract (1 tsp).
Pour into the pan. Arrange the Italian prune plums (400 g) skin side down over the batter, pressing lightly.
Bake 35 to 40 minutes, until golden and set.
Cool. Dust with powdered sugar and, if you like, cinnamon. Cut into squares.
With meringue
For prăjitură cu prune și bezea, take the cake out after 25 minutes of baking. Beat the egg whites (2) with the granulated sugar (100 g½ cup) to stiff peaks and spread over the plums.
Return it to the oven for 12 to 15 minutes, until the meringue is golden. Skip the powdered sugar.
Notes
- The plums. Use firm Italian prune plums, not juicy round ones; they hold their shape and add tartness.