• Wash the millet.
• Wash, core and chop the apple.
• Put the apple and millet in a pot with 250 ml of water and simmer for 20 minutes.
• Then pour into a blender. If water is still needed, add a little.
• Add the date flour to the blender as well.
• Blend everything until creamy.
• In a bowl, mix the whole spelt flour with the baking powder.
• Add tapioca starch, locust bean gum and cinnamon.
• Add the soy yogurt and the juice of half a lemon to the dry ingredients.
• Stir everything in well.
• Chill the dough covered for 1 hour. Either in the refrigerator or in the cellar.

Covering

• In the meantime, prepare the plums. To do this, wash the plums, pit them and cut them into small oblong pieces. You will need about 600 g of plums for the topping. Depending on how thick you want to cover the plum cake.

For the cake

• Remove small portions of the dough with well-floured hands.
• Flatten slightly and place on a baking sheet with baking paper.
• Spread the finely chopped plums on the dough.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.
• If you want to bake a whole plum cake, take a round baking pan and line it with baking paper. Then spread the dough on it with floured hands. Cover with the plums.

Glaze

• For the glaze, wash, stone and chop 250 g of plums.
• Place in a pot with 500 ml of water.
• Add 1 tablespoon of date flour and 1 teaspoon of cinnamon.
• Simmer everything together for about 10 to 15 minutes, until the plums are soft.
• Then strain the plums.
• Whisk the broth with 2 sachets of agar agar and simmer in the pot for 2 - 5 minutes.
• Cool slightly until a light jelly-like substance is formed.
• Spoon the plum jelly over the finished and cooled plum cake or plum gingerbread and spread.
• Then allow to cool.