Homemade Creamy Plum with Maria Biscuit Cake

This delicious cake turns out wonderfully fluffy and dense, with the sweet-and-sour filling of plums creating a fantastic contrast that’s absolutely worth trying! I really like this cake, it remains deliciously moist while maintaining its structure, thanks to a clever technique that prevents the fruit juices from making the batter soggy hehehe ;D

The secret lies in the layer of crushed Maria biscuits that acts as a protective barrier, absorbing the fruit juices while adding a delightful textural element. While this recipe calls for tart plums, you can easily adapt it using sweet plums or other juicy fruits like cherries, apricots, or even mixed berries. But my recommendation is that this cake works beautifully with any fruit that has a slightly bitter or tart edge to create that perfect flavour contrast. Let’s check the recipe!

Homemade Creamy Plum with Maria Biscuit Cake

Servings: 12
Time: 1hr 20mins
Difficulty: Normal
Rating: ★★★★★
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A simple yet elegant cake that creates magic with layers of creamy sweetness and tart fruit bursts.

Ingredients

Sugar – 180 g
Unsalted Butter – 180 g
Flour – 180 g
Baking powder – 1 Teaspoon
Eggs – 5
Lemon – 1
Plums – 300 g (Bitter/Tart)
Maria Biscuits – 100 g (Crushed)
Butter – For Greasing
Salt – A Pinch

Directions

Wash, remove the stems and pits from the plums, and drain the excess liquid from the plums.
Preheat the oven to 180º and prepare a buttered and floured cake pan.

Crush the Maria biscuits/cookies and set aside.

Whisk the melted butter with the sugar until creamy. Add the lemon zest and egg yolks one by one and finally a pinch of salt.

Whisk the egg whites until stiff and sift the flour with the baking powder. Carefully fold into the previous mixture alternately. You should finish with folding gently the egg whites.

Start assembling the cake in the pan. The first layer is 1/2 of the batter.

Then cover the top with half of the crushed Maria cookies.

Then cover with the plums until completely covered, followed by the rest of the Maria biscuits.

Cover with the rest of the batter and bake for about 45 minutes until golden brown. Check with a toothpick to see if it is cooked through, remove from the oven, and let it cool slightly before unmolding. Enjoy!

Notes: Maria biscuits can be substituted with graham crackers or vanilla wafers if unavailable, just any cookie without a strong flavour.

Try this with apricots, cherries, or even mixed berries for different flavour profiles, the good thing about this cake is that you can use juicy fruits since the biscuit will absorb all the juice.

Keep covered at room temperature for up to 3 days, or refrigerate for up to a week.

This recipe for Homemade Creamy Plum with Maria Biscuit Cake was originally created on BakeAfter.com. Esta receita de Bolo de Ameixas Amargas foi publicada em português no Iguaria.com.