Butter (for greasing)
For the syrup
2 cups of sugar (360g)
2 1/4 cups of water (540ml)
For the dough
1 cup of butter (200g)
1 cup of sugar (180g)
5 eggs
1 1/2 cups of all-purpose flour (180g)
1/3 cup of cornstarch (30g)
1 teaspoon of active dry yeast
1 teaspoon of grated lemon zest
600g of Italian or Ruby Plums, cut in half, seedless
Butter (for greasing)
For the syrup
2 cups of sugar (360g)
2 1/4 cups of water (540ml)
For the dough
1 cup of butter (200g)
1 cup of sugar (180g)
5 eggs
1 1/2 cups of all-purpose flour (180g)
1/3 cup of cornstarch (30g)
1 teaspoon of active dry yeast
1 teaspoon of grated lemon zest
600g of Italian or Ruby Plums, cut in half, seedless
Preheat the oven to 350°F (medium)
Grease a 10-inch round cake pan with butter. Reserve
Prepare the syrup: in a medium saucepan, melt the sugar over high heat, stirring occasionally with a wooden spoon
Add the water gradually, pouring it along the edge of the saucepan, stirring always until the sugar dissolves. Reserve
Prepare the dough: in an electric mixer, cream the butter and sugar until light and fluffy
Add the eggs one at a time, without stopping to mix
Join the all-purpose flour, cornstarch, yeast, and lemon zest, mixing well. Reserve
Distribute the plums at the bottom of the prepared cake pan with the cut side facing up and brush with the syrup
Cover with the reserved dough
Bake in a preheated oven until golden brown (about 30 minutes)
Let it cool in the pan, then transfer to a serving plate
314 calories per slice
