Ingredients 1 kg plums very firm (preferably black)
250 grams of flour Spelt
150 g of sugar cane Full
100 gr raisins 60 gr.
butter 4 eggs 1 tablespoon baking Rhum
Preparation Cut the plums and raisins put them together in a bowl with a glass of marsala or rum and 2 tablespoons of brown sugar and let macerate for a ' hours.
Preheat the oven to 180 degrees.
Assemble the eggs and add sugar gradually.
Add the melted butter (allow to cool), then gently mix the sifted flour and baking powder and finally the vainillina.
Drain well and add the fruit mixture.
Grease and flour a baking sheet at least 30 cm in diameter, pour the mixture and place in hot oven.
Cook for about an hour.
can be served with a yogurt sauce: Ingredients
:
a jar of yogurt fruit sauce
poured 250 g of sweetened whipped cream.
Put the yogurt in a bowl of cold mix in fruit juice (where you shake two or three plums macerated), stopping if it were to become too liquid, then slowly incorporated into the whipped cream mix from top to bottom.
Keep it in the fridge and serve with slices of cake.
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