Author of the recipe and photos: Ieva Šidlaitė
Rye flour is excellent for baking, especially when you want a richer, more authentic flavor, as well as a healthier product that stays fresh longer. For cakes and buns, it is better to choose sifted rye flour; this results in a lighter, fluffier, and less crumbly bake with a milder taste. Rye pairs particularly well with plums and the autumn season.
You will need:
10 - 15 large plums
2 tablespoons of brown sugar
a dash of balsamic vinegar
1 tablespoon of rum or brandy
100 g butter
85 g sourcream
150 g sugar
2 eggs
150 g Zelbukis ruginių sijotų miltų
8 g baking powder
20 g milk
a pinch of salt
Brown sugar for coating
Cut the plums in half, remove the pits, drizzle with vinegar and brandy, sprinkle with sugar, and leave to marinate for at least a few hours—or overnight in the refrigerator.
Cream the room-temperature butter with the sugar and salt, add the eggs and sour cream, and beat until smooth. Mix the flour with the baking powder and add it to the butter and egg mixture, mixing well; then pour in the milk to slightly thin out the batter.
Preheat the oven to 170°C with the fan on (or 180°C without the fan) and line a baking pan with parchment paper. Pour in the batter and arrange the plum halves on top. Sprinkle with brown sugar and bake for about 40 minutes, or until a wooden skewer inserted into the center comes out clean.
Serve the cake warm with vanilla ice cream; you can drizzle it with the syrup left over from the plums.
