Easy and fast mini cakes with fresh plums scented with vanilla and brandy

In Greece during the Spring and Summer months there is a stone fruit called "Vanillia". They are similar to the fresh plums in both taste and colour. This sweet and juicy fruit is the main ingredient for these cute mini cakes. The batter is light and airy, scented with brandy and vanilla and the result is a very tasty Summer dessert! The common fresh plums of course will replace the "Vanillia" ones perfectly but other Summer stone fruits can also be used depending on your preference

Recipe of Kostas Tsigas,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people):

3 eggs

1/3 cup of granulated sugar + extra sugar for the moulds

6 tbsp of all-purpose flour

1 ½ cup of fresh milk

1 tsp of brandy

½ a lemon, juice and zest

1 pinch of salt

1/4 tsp of vanilla extract

5 fresh plums

some butter, at room temperature (for brushing)

Method:

Preheat the oven to 180°C.

In a large bowl put the eggs, the sugar, the flour, the milk, the brandy, the lemon juice and zest, the salt and the vanilla extract. Beat the ingredients with an electric hand mixer for 5 minutes until you end up with a fluffy and shiny batter.

Brush with the butter the bottom and the sides of 6 mini ramekins (or crème caramel mini moulds - see photo on top) and then lightly sprinkle with the extra sugar. Gently shake the ramekins to discard the excess sugar.

Wash the fruits well, discard the stones and cut into 2 cm thick slices.

Place at the bottom of each ramekin 3 slices of the plums and then fill with batter up to 3/4 of the height of the ramekin.

Put on the middle shelf of the oven and bake the cakes for about 40 minutes or until they are golden and the batter has come together.

Take out of the oven and allow the cakes to rest for a few minutes before you turn onto dessert plates.

Otherwise, serve the cakes as they are in the ramekins.