OLIVE OIL, YEAST, PLUM and ROSEMARY CAKE

I can't remember from where this recipe came from,only that it was copied quickly on the back of an envelope and something that I was going to do last year. I was actually looking for another recipe when I came across the envelope and thought , "why not try this one?" after all the plums are in season and the rosemary is thriving in the garden.

My mother often made plum cake this time of year. German plum cake is usually made from yeast and prepared on a rectangular sheet with the plums quartered and layered on top and served with a dollop of whipped cream. While other cake batters are fine for the plums I prefer the yeast dough one. This recipe really intrigued me with the use of the olive oil and the addition of the rosemary,

The rosemary is incorporated in the preparation of the dough, can you see the little green flecks?

After the plums are placed on the dough you sprinkle another teaspoon of rosemary with the sugar over the plums.

The plum cake, was a success and a very easy lovely recipe it turned out to be as there was no kneading done by hand. Everything was completed in the mixer with the paddle and dough hook attachment. The only problem with the preparation of the cake is because it needs a double rise you should set aside a huge block of time. The first rise took 2 hours, the second rise in the spring form was 1.5 hours and then it took 1 hour in the oven. But well worth the effort.

Dough Ingredients;

250G flour

66g (1/4c) Milk

6g (2t) Instant Yeast

4g (2/3t) Salt

100g (2) Eggs

Grated zest of 1 lemon

1t chopped fresh rosemary

55g of sugar

113 (1/2c) olive oil

Topping Ingredients;

3 lg firm plums sliced

1t chopped fresh rosemary

34g of fine sugar

In the bowl of a standing mixer with a paddle combine the flour, milk, yeast, salt, eggs, lemon zest and rosemary.  Mix at low speed, dough will be stiff at this point.  Remove paddle and insert dough hook.  On medium speed gradually add sugar in about 5 increments making sure sugar is fully incorporated in between each increment.  Continue mixing at medium speed until the dough starts to come together around the hook about 2-5 minutes.  Remove dough hook and change back to the paddle add the olive oil and mix until incorporated (this will take a while).  If dough is still sticky add a tablespoon of flour at a time and lightly knead into the dough.  (I added an additional 3T of flour to get dough not to be sticky)  Transfer the dough to a lightly oiled container cover and ferment at room temperature for about 2 hours. 

Press the dough into a disc and with fingers spread it to fill a 10" spring form pan.  Press the plum slices into the dough cover and proof for 1.5 hrs at room temperature.  Pre-heat oven to 400F before baking sprinkle the cake with rosemary and sugar.  Bake at 400 for 10mins and reduce heat to 350 and bake for another 40mins or until cake is golden brown.  Cool on wire rack for 10mins, then release the pan and continue to cool.