Lemon cake
Plum-orange tart
- 200 GRAM FLOUR
- 200 GRAM COLD BUTTER
- 175 GRAM SUGAR
- 8 PLUMS, halved and stoned
- 1 ORANGE, juice and rind
- 1 CUP CRÈME FRAÎCHE
- 50 GRAM ALMOND PASTE, crumbled
- 4 EGGS
- 1/2 CUP ORANGE LIQUEUR
Mix the flour with the butter, the sour cream, the eggs, juice of 2 limes and 1 lemon and rind of 1/2 lime and 1/2 lemon and 150 gram sugar. Beat this 3 minutes using an electric mixer. Pour the batter into a cake mold and bake the cake 40 minutes at 175 degrees Celsius. Allow the cake to cool down. In the meantime, cut the remaining lemon in thin slices. Bring the remaining sugar to the boil with 1/2 cup of water and poach the lemon slices 15 minutes in this fluid. Arrange the lemon slices on top of the cake and pour the fluid over the lemon slices. Allow the cake to cool down before serving.
Mix the flour with 150 gram butter and 125 gram sugar and knead to a dough. Roll out the dough and put in a round form. Bake the tart blind for 20 minutes at 180 degrees Celsius. Distribute the plums over the bottom. Mix the crème fraîche with the remaining sugar, the orange juice and rind, the eggs, the almond paste and the liqueur. Melt the remaining butter, add this to the mixture and stir. Put the tart back in the oven and bake 20 minutes more.
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