Simple recipe for a moist plum cake

This recipe offers a delightful and straightforward way to create a moist plum cake, perfect for any family occasion. The simplicity of the preparation is a key highlight, requiring no eggs or milk, making it accessible for various dietary needs. The natural sweetness and slight tartness of ripe plums, enhanced by the warm aromas of vanilla and cinnamon, create a comforting and familiar flavor profile.

The baking process itself is designed for ease. The batter is made by simply combining flour, semolina, sugar, vanilla sugar, baking powder, salt, oil, orange juice, and sparkling water. The addition of lemon zest adds a subtle brightness. The resulting dough is slightly thicker than pancake batter, ensuring a good base for the fruit.

Once the batter is spread into a prepared baking pan, it's generously topped with halved or quartered plums, cut-side up. This abundance of fruit is crucial, as the plums release their juices during baking, infusing the cake with moisture and a characteristic tang. The cake bakes at 180 degrees Celsius for about 35-40 minutes, achieving a beautiful golden hue.

A simple test with a toothpick confirms doneness. After a slight cooling period, the cake is dusted with powdered sugar. It can be served warm or completely chilled, with the flavors melding beautifully over time. For those seeking a richer taste and added crunch, a handful of chopped walnuts sprinkled over the plums before baking is a recommended variation.