Mirabelle Sponge Cake

Ingredients

• 2 Eggs
• 1 pinch salt
• 1 Organic lemon
• 125 g butter (room temperature)
• 75 g honey
• 250 g spelt flour (Type 1050)
• 0.5 sachet baking powder
• 125 ml milk (3.5% fat)
• 300 g mirabelle plums

Instructions

1. 1.

   First separate the eggs. Beat the egg whites with salt into stiff meringue and set aside. Rinse the lemon hot, pat dry and grate 1 tsp of zest finely. Cut the lemon in half and squeeze out the juice.

2. 2.

   Add yolks, butter pieces, and honey to a mixing bowl and beat with a hand mixer until fluffy. In another bowl whisk flour and baking powder together and sift into the butter mixture. Pour in milk and quickly fold in lemon zest and juice to form a smooth batter.

3. 3.

   Wash, pat dry, halve and pit the mirabelle plums. Spoon the batter into a springform pan, spread evenly, arrange the plums on top and press slightly down. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the lowest rack for 45 minutes (test with a skewer). Remove, cool, release from the pan and cut into pieces to serve.