Amaretto plum cake

For 24 pieces
  • fat
  • 1.5 kg plums / plums
  • 100 g Amarettini (Italy. Almond biscuits)
  • 250 g soft butter / margarine
  • 200 g sugar, 1 pinch of salt
  • 5 Eggs (Gr. M)
  • 375 g Flour
  • 1 packet Baking powder
  • 5 EL Milk
  • 5 EL Amaretto liqueur
  • 5 EL (50 g) almond flakes
  • 1-2 EL Icing sugar
  • 1 large freezer bag
90 minutes
light
1.
A baking sheet (approx. 35 x 40 cm). Wash the plums, cut in half and stone them
2.
Put the amarettini in a freezer bag and crumble finely with a rolling pin. Fat, sugar andStir the salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with milk and amaretto. Finally stir in the amarettini
3.
Put the batter on the baking sheet and spread it smoothly. Spread the plums evenly on top. Sprinkle flaked almonds on top. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes
4.
Let the plum cake cool down. Dust with powdered sugar just before serving
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 12 g fat
  • 32 g carbohydrates

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