Amaretto plum cake
- 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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