It is the time of plums, those little freestone sugar-plums, with their purple, white sheened skin and yellow flesh. They are perfect for plum cake (the German
Pflaumenkuchen) and this year I made the recipe with cake mixture base instead of the yeast base. It rose and rose ... next time I try it I will half the recipe for the same amount of fruit.
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| The secret is to put as many plums on as you can. |
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| Plfaumenkuchen (cooked). |
A couple of years ago I painted the plums, but this year I couldn't wait to eat the cake.
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| Sugar plums and flowers |
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