YEAST CAKE WITH PLUMS AND ALMONDS

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People say that if you try hard enough, you’re capable of learning everything.

I agree. Whether you want to learn how to speak Chinese or how to bake a perfect meringue, all you need are the same ingredients: motivation, patience, and practice.

Since you’re here, I’m assuming the first part can be ticked off so let’s go straight to patience because, God help me, I know what you’re thinking right now: “But basics are BORING!”

Yeah, I know. It is definitely more fun to skip ahead and start working on a rainbow cake but please, bear with me and you won’t regret it in the future when your layer cakes, shortbreads, and yeast buns will become a perfect foundation for some sweet or fruity goodies of your choosing.

This whole section “Bringing Back the Basics” will be dedicated to some basic recipes that, in my experience, are always a win. I will also be adding up some suggestions on how those basics can be used in different, modified versions. Hopefully it will inspire you to what I love doing most in the kitchen – experimenting!

Long story short, master the basics, practice, and build up to something majestic.

Speaking of majestic – hands up, who likes yeast cakes? 🙂

Yeast Cake with Plums and Almonds

(Recipe based on White Plate)

Yeast:

20g yeast

1 teaspoon of sugar

1/2 cup milk

1/2 cup flour

Dough:

50g melted butter

1/2 cup milk

2 eggs

3 cups flour

1 tablespoon of sour cream

1/2 cup sugar

A pinch of salt

1 teaspoon of vanilla paste or vanilla extract

Fruits:

500g plums

2 tablespoons sugar

1/2 teaspoon of almond oil or paste

70g flaked almonds

Crumble:

30g melted butter

50g sugar

50g flour

1 teaspoon of cinnamon (optional)

Mix all the ingredients for the yeast together and leave in a warm place to rest for at least 20 minutes.

Remove the seeds from the plums and add sugar, almonds, and almond oil. Mix gently and set aside.

Mix the ingredients to form the dough and incorporate the yeast preparation into it with a long wooden spoon. The dough will be very sticky but do not panic; this is how it should be. This recipe is not suitable for buns because you will not be able to roll the dough. However, it is more than perfect for any types of pies and mini muffins.

Leave the mixed dough in a warm place to rise until it doubles in volume (you can cover the pot with a clean cloth; it will help make it grow faster).

When the dough has risen enough, pour it into a greased mold, preferably covered by some non-stick paper. Place the pieces of fruit (with syrup) onto the batter and liberally sprinkle the crumble mixture on top. Leave to rise for another30 minutes.

Bake at 180 degrees for 35-45 minutes, depending on your oven (old stoves have a nasty habit of heating up to a higher temperature than the one indicated on your thermostat). You can try to stick a wooden skewer in the cake and if it’s dry after taking it out, your cake is definitely ready.

Let it cool before removing the cake from the oven. Icing is always an option 🙂

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(Recipe used to be on Royal Lilies Blog)
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