Mirabelle Cake
Mirabelle plums, hailed as a regional specialty of the Lorraine region in France, have maintained their cultivation roots in the area. Renowned for their popularity across Europe, these golden gems are prominently featured at the annual Mirabelle Festival in Metz, France, a vibrant event that spans a delightful two weeks. Notably, the city of Nancy once crafted a record-breaking Mirabelle tart in 2006, measuring an impressive length exceeding 200 meters. Beyond their visual appeal, Mirabelle plums serve as not only a delectable dessert treat but also an elegant accompaniment to tea time. These fruits are rich in beta-carotene, an essential precursor to vitamin A vital for maintaining healthy skin. Additionally, their antioxidant properties can contribute to shielding the body against heart disease risks. Should Mirabelle plums prove challenging to procure, suitable substitutes like Ontario's red, yellow, or purple plums can step in admirably.
I used juicy Ontario Yellow Plums from Niagara to add natural sweetness to the cake, making it a delicious yet low-calorie cake.
Yield: 12-16 slices (use a 25 cm spring-release cake tin)
Ingredients:
4 eggs, separated
150ml (5/8 cup) icing sugar
600ml (2 1/2 cups) plain yogurt
150ml (5/8 cup) eau de mirabelle
10ml (2 tsp) baking powder
373ml (1 1/2 cup) flour
300g fresh mirabelle (stone removed) or other plums or apricots( canned fruit is good too, as long is well-drained)
Instructions:
Heat up the oven to 180°C or 350°F.
Butter and flour the cake pan.
Whisk together the egg yolks and sugar until they are thick and creamy. Whisk in the yogurt and the eau de mirabelle.
Sift the baking powder with the flour.
Whisk the egg whites until stiff.
Fold the flour mixture carefully into the yogurt mixture alternately with the egg whites.
Pour half the batter into the cake pan. Cover the batter with well drained plums, then pour over the rest of the mixture, evening the top with a rubber spatula.
Bake the cake for 40 minutes. The cake is ready when a skewer inserted into the center comes out clean.
Let it cool for a few minutes in the cake tin, then take it out carefully and cool on a wire rack.
Serve the cake as it is or with fresh whipped cream / or vanilla custard.
Enjoy it!
