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Zwetschgendatschi

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.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 3 person
Course: dessert
Ingredients Method Notes

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

Method
 

Dough
  1. Mix flour, yeast and remaining dry ingredients.
  2. Peel the banana, cut it into pieces and put it in a blender.
  3. Add 200 ml soy drink and mix everything well.
  4. Add the banana milk to the dry ingredients and stir everything well.
  5. Then let rise covered for 1 hour.
  6. In the meantime, wash and pit the plums and cut them into elongated smaller strips.
Cover dough
  1. Knead the leavened dough on a floured surface.
  2. Then roll out into a rectangle.
  3. Place the rolled out yeast dough on a baking tray with baking paper.
  4. Let rise again for 20 minutes.
  5. Preheat the oven to 170 degrees.
  6. Coat the yeast dough completely with the soy curd.
  7. Spread the chopped plums on the dough.
  8. Mix 10 g date flour with 0.5 tsp cinnamon. Sprinkle this cinnamon mixture over the plums.
Crumble - optional
  1. Cut the dates into small pieces and boil them with the water in a pot until soft. Then mix with a blender.
  2. Add the soy curd, whole spelt flour and baking powder and mix everything together.
Instructions for the crumble - optional
  1. 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.
  2. 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.