Preparation time: 30 minutes
Plum cake trafasie:
- 250g plums (dried, soft, seedless)
- 75 ml rum
- 200g unsalted butter
- 400g Faja Lobi Keksi Trafasie
- 1 Tbsp cinnamon
- 100 ml milk
- 1½ Tbsp Greek yogurt
- 7 eggs (M)
- 2 tsp Laigsingh Almond Essence aroma
- 2 tsp Laigsingh Vanilla Essence aroma
- 1 Tbsp butter
- 40g sliced almonds
- Rectangular cake mold, 28x17 cm
- Mixer with whisks
- Baking paper
- 1 bamboo skewer
Slice the plums coarsely and soak them in the rum one night in advance, for 8 hours at most. Bring all ingredients to room temperature and make sure the butter has softened. Place the oven tray slightly below the middle of the oven and preheat the oven at 150 °C. Place the baking paper over the cake mold.
Beat the butter in a mixing bowl, using the mixer at the highest speed, until soft and creamy. Add the Keksi Trafasie cake mix, cinnamon, milk, yogurt, eggs, Laigsingh Almond Essence aroma, Laigsingh Vanilla Essence aroma and the soaked plums (don’t drain) at once. Mix all for 1 minute, using the mixer at the lowest speed, until smooth. Then beat the batter for 3 minutes, using the mixer at the highest speed, until fluffy.
Pour the batter into the cake mold, smoothen the surface and bake the cake in the oven until done and golden brown (convection oven: 25-30 min., or electric oven: 35-40 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.
Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.
Brush the cake with the melted butter and garnish with the sliced almonds.
Add 50 grams of raisins.
This recipe was made available to you by Faja Lobi.