The recipe for Martha Stewart’s apricot pie is taken as a basis, since we don’t have apricot at this time of year,
and I really wanted to try the cake. Plums went in the course.
And it turned out a very wonderful combination of the sweetness of the cake and the sour plums.
The first time when I like photography, all the time I am not happy with something
on a form with a diameter of 24:
2 small eggs
200 g sugar
120 g soft butter
200 ml of milk
255 g of flour
2 tsp baking powder
0.5 tsp salt
1 tsp vanilla extract
6-7 large plums
powdered sugar powder
Cooking:
heat the oven to 180 degrees.
Cut plums in half, remove the bone and cut into plates not thinly.
Sift flour, salt and baking powder together.
Beat sugar with butter until light mass, add eggs, milk and vanilla while continuing
join together.
The consistency of the dough is like liquid sour cream.
Cover the bottom of the form with baking paper, oil the walls and sprinkle with flour.
Pour the dough, spread the plums on top.
Bake 10 minutes at 180, reduce the temperature to 160 and bake another 50 minutes.
Cool, sprinkle with powdered sugar.
recipe source
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