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FreistyleRecipes · Travel · Slow Living

Plum cake with healthy crumbles

Prep: 15 minCook: 30 minTotal: 45 minServings: 12 slices

Ingredients

Yeast dough:

  • 150 ml (3/4 cup) soy milk
  • 30 gr (1/8 cup) coconut blossom sugar
  • 1/2 pack (approx. 4 gr / 0.14 oz.) dried yeast (or 1/4 dice fresh yeast)
  • 250 gr (2 cups) spelt or wheat flour
  • 1/4 tsp salt

Crumbles

  • 100 gr (3.5 oz.) dates (Medjoul – very soft)
  • 100 gr (3.5 oz.) rolled oat
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil

Topping:

  • 2 Tbsp ground hazelnuts
  • 500-600 gr (17-21 oz.) fresh plums

Instructions

Yeast dough:

  1. Gently stir in sugar and yeast in the slighty warm (not too hot) milk until dissolved
  2. Add flour and salt and knead to a smooth dough
  3. Cover it up and let the dough rise at a warm spot for approx. 2-3 hours (the less yeast, the longer the rising time)

Crumbles:

  1. Pit the dates and put them in a mixer/food processor along with the oat flakes and mix them until you have a crumbly mixture
  2. Add cinnamon and coconut oil

Topping:

  1. Knead the yeast dough once more and then place it into a round baking pan (approx. 30 cm / 12“ ø) – if you want to bake a whole baking pan, then double the ingredients
  2. Sprinkle 2 Tbsp hazelnuts on top of the dough
  3. Wash and pit the plums and place them on top of the dough
  4. Sprinkle the crumbles on top of the plums
  5. Bake the cake at 180°C (356°F) for about 25-30 minutes

Notes

Tip from my kitchen: place the plums cut side up on the dough so the juice evaporates upwards and the base stays light. The ground hazelnuts under the fruit soak up extra moisture so nothing turns soggy. Use ripe, sweet plums or prune plums and the cake needs no extra sugar at all. It tastes best fresh and still warm, but keeps covered for 2–3 days – just warm it briefly in the oven to make the crumbles crispy again.

Source: frei-style.com/plum-cake-with-healthy-crumbles