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🍰 Sponge Cake with Mirabelle Plums

301 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 1 Pinch Salt
• 1 Organic Lemon
• 125 g Butter (Room Temperature)
• 75 g Honey
• 250 g Spelt Flour (Type 1050)
• 0.5 Packet Baking Powder
• 125 ml Milk (3.5% Fat)
• 300 g Mirabelle Plums

Instructions

1. 1. Carefully separate the eggs. Avoid mixing the yolk and the white.
2. 2. Put the egg whites and a pinch of salt into a bowl.
3. 3. Beat the egg whites with a hand mixer until stiff peaks form.
4. 4. Rinse the lemon under hot water.
5. 5. Pat the lemon dry.
6. 6. Grate fine traces of the peel. Use only the colored layer. Avoid the white pith.
7. 7. Cut the lemon in half.
8. 8. Squeeze the juice from the lemon.
9. 9. Add the egg yolks, small pieces of butter, and the honey to a large mixing bowl.
10. 10. Beat the mixture until creamy using the beaters of the hand mixer.
11. 11. Mix the flour and the baking powder in a separate bowl.
12. 12. Sift the dry mixture over the butter mixture.
13. 13. Pour in the milk.
14. 14. Stir everything quickly with the lemon zest and juice to form a smooth batter.
15. 15. Wash the mirabelle plums.
16. 16. Pat the mirabelle plums dry.
17. 17. Halve the mirabelle plums.
18. 18. Remove the pits from the mirabelle plums.
19. 19. Pour the batter into a springform pan.
20. 20. Smooth the surface of the batter.
21. 21. Place the mirabelle plums on the batter.
22. 22. Press the mirabelle plums slightly into the batter.
23. 23. Preheat the oven. Set it to 180 degrees Celsius conventional heat. Use 160 degrees Celsius fan-forced or gas level 2 to 3.
24. 24. Place the springform pan on the lowest rack.
25. 25. Bake the cake for 45 minutes.
26. 26. Check for doneness with a wooden skewer.
27. 27. Insert the skewer. Pull it out clean. The cake is done.
28. 28. Remove the cake from the oven.
29. 29. Let the cake cool.
30. 30. Release the cake from the pan.
31. 31. Serve the cake in pieces.

Nutrition per serving

• kcal: 301
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 34 g