French yeast cake with plums and rosemary. Very sexy, quite different from what we know and do here in Israel. Something between (fucaccia) bread and cake. The yeast a quite felt here, so if you are not a fan this one is not for you. The combination of plums and rosemary is superb, as is dates and rosemary, so feel free to switch.
- 60ml warm milk
- 6gr dries yeast (2tsp)
- 115gr sugar
- 2 eggs
- zest from 1 lemon
- 2tsp rosemary, finely chopped
- 185gr bread flour
- 150gr butter, soft
- 10 plums cut in halve and pitted
Mix the milk and yeast (make sure the milk is warm but not hot so it won’t kill your yeast!) in a mixer. Add 55gr sugar, eggs, zest and 1tsp rosemary, mix, add the flour and mix well. Add the butter and mix for 1min. At this point there is quite a strong smell of yeast- don’t freak out (like I did), it is normal (I guess, cause it came out good at the end). Let it rest for 1.5-2 hours or until double in size, covered with a wet towel or nylon. If you wish, you may put it in the fridge overnight. Pour the mixture into a buttered cake pan (the dough is very fluid so don’t use any pan that will allow it to get out), put the plums and sprinkle rosemary and sugar over the cake. Let it rise for 30 min and then bake at 200C for 10 min and 180 for further 20min. Check if the cake is ready using the toothpick method (toothpick should come out clean).
*Recipe is from the french cookbook: ‘biscuits et petits gateaux’ by Marabout.*