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Zobeni kolač sa šljivama (oat and plum cake)
The plum is the most important fruit of the Balkans, so it is no surprise that in season it finds its way into every cake. In this lighter version oats take the place of flour, and kefir keeps the batter moist. The sharp plums soften to a jammy texture in the oven, and flaked almonds make a crunchy top.
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Ingredients
Method
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- Preheat the oven to 180 °C and line a 20x25 cm pan.
- Mix the oats with the baking powder and cinnamon.
- Add the eggs, kefir, honey and oil, and let it stand for 10 minutes.
- Smooth into the pan, press in the plums, sprinkle with almonds and bake for 30-35 minutes.
- Slice once cooled; it keeps for 4 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't skip the 10-minute rest: this is when the oats soak up the liquid, which makes the cake dense and easy to slice.
- Sharp, late-season plums are best, because they balance the sweetness of the honey. If the fruit is very sweet, cut the honey to 2 spoonfuls.
- In a fan oven, bake at 160 °C, and only slice when completely cool, because the moist cake falls apart easily while warm.
Frequently asked questions
How long does it keep?
2 days, covered, at room temperature, or 4 days in the fridge. With so much fruit, it spoils sooner in warm weather.
Can I make it with other fruit?
Yes, sliced apple, peach or sour cherries all work well; drain frozen fruit before using it.
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