Ingredients
- 250 g candied lemon
- 200 g flour
- 200 g butter
- 200 g icing sugar
- 200 g shelled eggs (about 3)
- poppy seeds
- rum
- salt
- butter and flour for the mold
To prepare the candied lemon plum cake, reduce the candied lemon into cubes that you will soften in a finger of rum. With the electric mixer, whisk the butter with 200 g of icing sugar and a pinch of salt; when the mixture is swollen and creamy, add the eggs then, working with a wooden spoon from bottom to top, add the drained candied fruit, mixed with the flour, and 2 tablespoons of poppy seeds. Grease a rectangular mold for plum-cake (cm 20x10x8), cover it completely with baking paper, buttered and flour again, then pour the prepared mixture. Bake at 200 ° and cook for 60 'and, before removing the cake, try cooking with a toothpick that will come out dry. Serve the plum-cake lightly sprinkled with icing sugar, poured down through a sieve.
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