When I first saw this cake I knew I had to make it immediately. And this recipe didn’t lay around on the kitchen counter in my to-do pile for weeks and weeks on end, no sir, it moved right up to the top of the list. Besides, I had been eyeballing the most beautiful plums at the store. I love this cake, but, it did give me quite a bit of trouble. The first time I made it, I placed the plums at the bottom of the pan, as instructed. But when I removed the cake from the pan, some of the plums stayed at the bottom of the pan. Fiasco! But that only got me more determined to make this cake work for me. So I slept on it and decided to try it again. This time I started by placing dough in the bottom of the pan, then plums and topping it off with the remaining dough. It worked like a charm and I was very pleased with myself 🙂 The cottage cheese makes the cake itself moist and sweet which is a great contrast to the slightly tart plums. I know my pictures does not show it, but I also added a glaze to the top which turned out to be the icing on the cake (pun intended). I would recommend serving this the same day it’s baked when the cake is at its freshest.
125 gram butter at room temperature (9 tablespoons)
225 gram sugar (1 cup plus 2 tablespoons)
200 gram cottage cheese (3/4 cup)
1 1/2 teaspoon lemon zest
250 gram flour (2 1/4 cup)
2 teaspoon baking powder
1-2 cinnamon Biscotti, crumbled
100 gram powdered sugar (1 cup)
2 tablespoon water
1 teaspoon rum
1 teaspoon flour
Preheat oven to 175 degrees C (347 degrees F)
Plums should be pretty firm, not too soft and juicy. Cut plums into half and twist in opposite directions to separate. Cut pit out with knife. Place plums on paper towel with cut side down to absorb excess juices.
Place Biscotti in zip lock bag, close tightly and pound to crumble. Coat inside of loaf pan (5 x 9 inch) with butter and sprinkle Biscotti crumbs inside pan to coat sides and bottom with crumbs, discard excess crumbs. Set aside.
Place butter and sugar in a bowl and beat with mixer until blended well and crumbly. Add eggs one at the time, mixing well after each egg. Add cottage cheese, lemon zest and mix to blend. Stir flour and baking powder together and fold dry ingredients into batter.
Pour half of batter into prepared pan. Add plum half’s onto the batter, cut side down. Pour the remaining batter on top of plums and spread batter evenly. Sprinkle top with sugar. Bake cake in the middle of preheated oven for 60 to 65 minutes until golden brown. Let cake cool off completely before removing from pan. Once removed from pan, mix glaze and spread over top of cake. Enjoy.
Source: adapted from Arla