WWW.FREI-STYLE.COMPlum cake with crumbles and curd layer
Ingredients
Cake base:
- 100 ml 1/2 cup plant based milk
- 2 Tbsp raw cane sugar
- 1 tsp dried yeast
- 250 gr 2 cups flour (i.e. spelt)
- 50 gr 1/4 cup margarine
- Pinch of salt
Curd layer:
- 400 gr 1 ¾ cups plant based curd (i.e. soy curd)
- 3 Tbsp raw cane sugar
- 1-2 tsp vanilla extract (or pulp of one vanilla bean)
- Zest of ½ lemon
- 25 ml 1/8 cup canola oil
- 30 gr 1/4 cup starch
Crumbles:
- 50 gr 1/4 cup raw cane sugar
- 120 gr 1 cup flour (i.e. spelt)
- 75 gr 1/3 cup vegan butter/margarine
- 1 tsp cinnamon
- Approx. 20 plums
Instructions
Cake base:
- 1.Mix all ingredients for the yeast dough and knead well to a smooth dough
- 2.Cover it up and allow it to rise until it doubled up (approx. 1 hour)
- 3.Preheat the oven to 180°C (356°F)
- 4.Grease a spring form (ø 26 cm (10 inch)) and put the dough in it
Curd layer:
- 1.Put all ingredients into a bowl or mixer and mix well until the mixture is smooth
- 2.Put the curd coating on top of the dough
Crumbles:
- 1.Mix all ingredients for the crumbles until it becomes a crumbly dough
- 2.Cut the plums in half, remove stones and place them on the curd coating
- 3.Put the crumbles on top of the plums
- 4.Bake the cake for 30-40 minutes
Notes
Tip from my kitchen: thanks to the curd layer and the plums the cake stays moist for days – covered it keeps at room temperature for 2 to 3 days, in the fridge for up to 4. I like to bake it a touch shorter so the middle stays lovely and soft. You can swap the plums for Italian prune plums, apricots or apple slices, and leave out the curd layer if you like – then it becomes a classic yeast crumble cake. Dust with powdered sugar only just before serving.
Nutrition per serving: 320 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook