Plum cake
Plum cake is always a treat for the palate. The cinnamon flavor really brings out the plums. The cake is fluffy and juicy.
Ingredients
- 450 g plums
- 300 g whole spelt flour
- 5 g dry yeast
- 2 tbsp tapioca starch, approx. 20 g
- 80 g date flour
- 1 banana, approx. 80 g
- 200 ml soy drink
Extra
- 2 tbsp soy curd
- 10 g date flour
- 0,5 tsp cinnamon
For the crumble - optional
- 10 dates deglet nour
- 200 ml water
- 1 tsp baking powder
- 100 g whole spelt flour
- 100 g soy curd
Instructions
Dough
- Mix flour, yeast and remaining dry ingredients.
- Peel the banana, cut it into pieces and put it in a blender.
- Add 200 ml soy drink and mix everything well.
- Add the banana milk to the dry ingredients and stir everything well.
- Then let rise covered for 1 hour.
- In the meantime, wash and pit the plums and cut them into elongated smaller strips.
Cover dough
- Knead the leavened dough on a floured surface.
- Then roll out into a rectangle.
- Place the rolled out yeast dough on a baking tray with baking paper.
- Let rise again for 20 minutes.
- Preheat the oven to 170 degrees.
- Coat the yeast dough completely with the soy curd.
- Spread the chopped plums on the dough.
- Mix 10 g date flour with 0.5 tsp cinnamon. Sprinkle this cinnamon mixture over the plums.
Crumble - optional
- Cut the dates into small pieces and boil them with the water in a pot until soft. Then mix with a blender.
- Add the soy curd, whole spelt flour and baking powder and mix everything together.
Instructions for the crumble - optional
- Before the cake goes into the oven, spread the crumble on the plums. To do this, always take a little of the mixture with 2 small spoons and carefully place on the plums.
- Bake in preheated oven at 170 degrees celsius top/bottom heat for 25 minutes.
Notes
Try my vegan version with crumble. The crumbles are completely oil-free and have a light consistency. The soy curd makes the crumble loose and soft.
