Questa ricetta mi ricorda almeno altre 3 ricette, ma da ognuna si distingue fortemente. E’ una torta rovesciata ma non ha niente a che vedere con una tatin. Ha la base lievitata quindi potrebbe ricordare an la classica schiacciata con l’uva toscana, mio marito appena l’ha assaggiata ha detto che gli ricordava un clofoutis (!??). Certo è, che è una torta da leccarsi le dita, anche platealmente, per effetto della frutta caramellata, non c’è verso resistervi. La ricetta l’ho trovata su Food, ma rielaborata a mio piacimento.
Ingredienti per una teglia rettangolare 20 x 35 cm.
____________________________________________________________________
- 450 g. di susine nere affettate e denocciolate
- 250 g. di farina
- 180 g. di zucchero di canna Brasil,
Bronsugar - 20 g. di burro per imburrare bene la teglia
- scorza di un’arancia
- 2 uova
- 150 g. di yogurt greco
- pizzico di sale
- 6 g. di lievito disidratato per pane o 12 gr. di lievito di birra
- 60 g. di acqua
- 60 g. di olio di oliva
English: Up side down plums cake
This recipe reminds me of at least 3 other recipes, but each one of them differs greatly. It’s an upside down cake but it has nothing to do with a tatin. His base also could remember the classic Tuscan grapes focaccia. My husband told me that it reminds him of a clofoutis (!?). What is certain is that it is a finger-licking cake, there is no way to resist. Also thanks to the sticky caramelised fruit! I found this recipe on Food, but I have rearranged it to my taste.
Ingredients for a baking mould 20 x 35 cm.
____________________________________________________________________
- 450 g. of sliced black plums
- 250 g. flour
- 180 g. brown sugar
D&C Bronsugar - 20 g. butter for greasing the pan
- orange zest
- 2 eggs
- 150 g. of greek yogurt
- a pinch of salt
- 6 g. of dried yeast for bread or 12 gr. of fresh yeast
- 60 g. of water
- 60 g. olive oil
Dissolve the yeast in water and let it rest for a few minutes.
In a bowl, put the flour and 140 g. of sugar, a pinch of salt, yogurt, orange zest and dissolved yeast. Mix well for a couple of minutes. Then add the oil and continue to stir. Cover the mixture and let it rest at room temperature for about 45 minutes.
Meanwhile butter well the mold, sprinkle with the 40 g. sugar remaining. Wash and slice the plums into wedges and distribute them on the bottom of the mold and pour the mixture over.
Let it rest for another hour and finally bake for about 45 minutes at 180 ° C. Let cool down and turn it over to get the “upside downs plums cake”.