Ricette: July 2021

In Recipes by Sarah

Dolce con le Prugne | Plum Cake


500 g (4 c) flour

3 eggs

200 g (1 c) sugar

200 g (7 oz) butter, room temperature

1 tsp baking powder

Zest of 1 large lemon

300 g (approx. 1 c) plum jam (note: if you can’t find plum jam in your local store, there are many simple recipes online, or you can substitute for another tart fruit jam you enjoy)

500 g (approx. 1 lb) fresh plums, pitted


Mix the flour, eggs, sugar, butter, baking powder and lemon zest until you have a soft, homogeneous, and smooth dough. Chill in the fridge for 30 minutes.

When you remove the dough from the fridge, pre-heat the oven to 325°F/170°C.

Then, roll out the dough, leaving some aside to make decorative strips for the top.

Put the dough in a previously-greased baking pan and cut the edges well. Spread jam over the dough, then lay the fresh plums over the jam. Top with the remaining strips of dough however you’d like (lattice or similar).

Bake for 30 minutes. Let cool, slice, and enjoy!

*Note: Our photos show a double batch!

Three photos: Basket of plums; pile of flour, butter and eggs on marble counter; finished plum cake with lattice top