Babette’s Wild Yellow Plum & Blueberry Cake
This is a cake that I can only make in August or early September. When I see our wild plum tree bloom in spring I can’t wait until August when the fruit is ripe and ready to eat. I have no idea what these plums are called. If you read this post and know please leave a comment.
The plum trees appeared in our garden about 5 years ago. A squirrel must have dropped a seed and now we have not one but two fruit bearing trees.
Most of the plums are the size of large cherries and can be pitted using a cherry pitter. They make a great tart plum cake.
I inherited an old Viennese cookbook from my husband’s mother. There are some amazing OLD recipes in this tome. One of my favorites so far is a simple recipe for Obstkuchen (cake for fresh fruit such as sliced plums, apricots, etc.)
This cake is based on the weight of the number of eggs you use. We have come to call it our 3 Eiersschwer Cake (weight of 3 eggs cake).
Here it is:
OBSTKUCHEN (eierschwerer Teig)
3-4 eggs. Weigh them … they can weigh up to 250 grams.
Butter – same amount as the eggs weigh
Flour – same amount as the eggs weigh
Sugar – same amount as the eggs weigh
Lemon Zest from 1/2 or whole lemon
Blueberries
Approximately 30 small wild yellow plums
Mix the butter, eggs, sugar, and lemon peel with an electric beater until very fluffy and light. The old Viennese cookbook I mentioned says to mix for 1/2 hour. However, a modern mixer makes up for the time.
Slowly mix the flower into the above.
Line a 9 x 13 inch glass pan with parchment paper.
Spread the dough out in the pan approximately 2 cm thick.
Pit the plums and slice them in two places so that they open up to look like flowers. Arrange them on top of the dough and then drop a single blueberry into each plum flower.
Put into a preheated overn and bake until golden brown OR until you feel it is done.
Serves 18.
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