Sunday, August 29, 2010

Italian Plum and Apricot Cakes

The markets here are full with Italian plums and apricots at the moment! Usually, I buy some of each and eat them fresh as a snack, but this time, I wanted to make a cake. Since I couldn't decide over which fruits I wanted to use, I decided to make small cakes instead - some with Italian plums and some with apricots. Add some cinnamon-oatmeal-nuts-crumble and you'll have a tasty late-summer treat! In the end, I think the apricot-cakes won the Olympic Games of taste, by a narrow margin though!

Copyright of all photos j.

Italian Plum or Apricot Cakes

8 Italian Plums or Apricots
140 gr flour
60 gr soft butter
80 gr sugar
120 ml of milk
1 teaspoon of vanilla sugar
1 egg

1 table spoon of baking powder
pinch of salt

For the crumbles

1 tbs of flour
1 tbs of oatmeal
1 tbs of minced hazel nuts
1 tbs of sugar
1 tbs of butter (use more if needed)
1 tb of cinnamon 

Preheat the oven at 120 °C. Mix the ingredients for the crumbles and set them aside. Mix the Butter, the sugar and the vanilla sugar. Add the egg, then the flour, a pinch of salt and the milk. Pit the fruit. Fill the dough into 8 small paper molds, then press one fruit into each dough-filled mold with the open side facing up. Sprinkle the fruit with the cumbles. Bake in the oven for about 20 minutes.
Makes 8 small cakes!

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