Italian Corn Cake with wild plum

torta integrale alle prugne selvatiche 2


Prunes 400g 
100g wholemeal flour 
100 g brown sugar crystals 
100 g finely chopped almonds 
80 g butter 
2 eggs 
1 teaspoon baking powder 
For the cake: 1 tablespoon of butter + sugar cane 
Work the softened butter with the sugar, add the almond flour, then the eggs, incorporating them one by one. 
Add flour sifted with baking powder and salt. 
Pour this mixture into the pan (diameter 22-24 cm) greased and sprinkled with sugar cane. 
Add, pressing a little ‘, plums cut into quarters (or halves, depending on the size of these). 
Bake at 180 degrees for about 45 minutes.

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