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| Plum cake anyone? Stuttgart, Germany |
For some perspective, take a look at the lady's hand holding the knife. You get a better idea of just how "little" is this cake. What interests me is the size of the oven that baked this cake. I wish I had asked more questions about it at the time.
Did you try some ........if so I bet it was so good. By the way I wanted to give your blog address to the lady who has Qunices landing .......she doesnt have one. Just makes all the preserves etc.
ReplyDeleteWow! That is one large cake. Did you eat any of it? It looks like it is a cake with a crumble topping. Is that correct?
ReplyDeleteBecky
Wooooow. Okay, that is an interesting question. Perhaps when I get home from Europe you'll have one of these sized ovens of your own, ma.
ReplyDeleteNo Gayle, I was walking by and the monster cake caught my eye. I didnt buy any but Maxi's mother made plum cake for Mitch and I so I tasted her version. Plum cake sounds traditionally German. It's not overly sweet. There seemed to be lots of different varieties in the bakeries.
ReplyDeleteSure is Becky. No I didn't eat any of this particular cake, but I have eaten other people's version. Yes, it is like a crumble topping but much heavier. I noticed there isn't anything too light about German food. Does seem to be hearty fare. The plum cake I sampled went really well with lashings of cream. See, nothing light about it.
Maybe on the farm dear. The present kitchen is barely big enough for a standard oven let alone a "monster" one. Love Ma
Is that the notorious Zwetschgenkuchen - made with damson plums on a yeasted dough? It's a seasonal speciality made with imported Italian plums, or so I was told. I've read about them loads but never seen one. Does that sound possible, I've never tried it...she said wistfully.....
ReplyDeleteBoy you are on the ball Joanna. Yes thats precisely what it is. I actually didnt taste this particular one, however the lady I was staying with made one especially for me. Her version was more cakey rather than bready, so I guess I assumed that is how they all are meant to be. It would appear you are right. Thanks for informing me. Isn't it great? I post a photo and someone on the other side of the world tells me what it is that Ive posted. hehe. Thanks Joanna.
ReplyDeleteThey make quite a lot of yeasted sweet cake/bread things in Europe, I made an apricot kugel thing once and couldn't make up my mind whether it was cake or bread. It was sweet but leavened with sourdough, half cake/half bread I decided in the end. I'm a bit obsessed with damson plums, forgive my nerdiness :)
ReplyDeleteNo forgiveness required. Go on, really, I'm fascinated. Thank heavens for obsessions. You sound like your love affair with the damson plum is equivalent to mine with the lilly pilly. And why not!
ReplyDeleteI was going to a post a comment on some of your other beautiful photos from your family's village but... I couldn't go past the darn cake. Germany, love it and plum cake of any sort, love it. The bakeries in that country made me very happy.
ReplyDeleteSounds like you went there cityhippyfarmgirl. I agree. Their bakeries are filled with such visually appealing goodies. The tortes and cakes were astounding. Tasted amazing too. Oh and the bread of course! Thanks.
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