Season: spring, early summer
Ingredients for 6 people
200 g white spelt flour
160 g clarified butter (ghee)
180 g sugar
50 g potato starch
350 g cherries
3 teaspoons Fruit Masala Virya®
3 eggs
1 cup of yeast for cakes
1 sachet of vanilla
1 pinch of rock salt
Preparation
Remove the stalk from the cherries, wash them, dry them and stone them. Place in a pan with 2 teaspoons of Fruit Masala Virya® and cook for 2-3 minutes. Drain them with a colander to remove the excess water.
In a bowl, beat the butter together with the sugar until creamy. Add, while whisking, the eggs one at the time, together with the vanilla, the pinch of salt, 1 teaspoon of Fruit Masala Virya®. When all ingredients are incorporated, add flour, starch and eventually yeast a little at a time, sifting it. Pour the mixture obtained in a plum cake mould of about 1.5 litres previously buttered with a bit of ghee, lining it with baking paper. Pour half of the batter on the bottom of the mould, then sprinkle it with half the previously prepared cherries. Cover them with the remaining batter and then pour over the remaining cherries.
Bake in a preheated oven at 160 ° for about 50-60 minutes. As soon as the cherry plumcake is cooked, let it cool down, then remove it from the mould and, optionally, sprinkle it with icing sugar and whole cherries.