Easy plum cake recipe for summer treats

Plums are now available at market stalls. It's already the second half of summer. We've enjoyed baked goods with strawberries, raspberries, and blueberries, and now it's time for these fruits. Plums are great for various baked goods. They taste wonderful with shortcrust pastry and leave a lasting impression on a simple sponge cake.

Cake with olive oil? It works well for quick, almost spontaneous baking. Oil or olive oil can be taken straight from the cupboard; as with butter, there is no need to wait. You can make the cake after lunch, which will be ready for an afternoon snack. It's a great idea for your first plum bake of the season.

No special preparations or planning are needed for such cakes because you usually have the ingredients in the kitchen. Just buy the fruit at the market. Sponge cakes also have the advantage of always turning out well. Olive oil or any oil moistens the cake and keeps it from drying out longer.

Ingredients for the cake:

            
• 6 eggs
• 6 tablespoons of olive oil
• 1½ cups of flour
• 1 teaspoon of baking powder
• 1 cup of sugar
• Grated lemon zest
• 1 pinch of salt

Additionally:

    
• 10 ounces of plums
• Coconut flakes to taste
• Powdered sugar, optionally

Preparation method:

          
1. Mix all the ingredients for the cake.
2. Pour the batter into a buttered springform pan (10 inches in diameter).
3. Sprinkle the batter with coconut flakes.
4. Arrange plum halves on the coconut flakes.
5. Bake the cake for about 1 hour at 350°F.
6. Optional: sprinkle the baked and cooled cake with powdered sugar.