Plum cake with crumbles and curd layer
A delicious and moist plum cake that will be the perfect addition to any coffee table.
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:
- Mix all ingredients for the yeast dough and knead well to a smooth dough
- Cover it up and allow it to rise until it doubled up (approx. 1 hour)
- Preheat the oven to 180°C (356°F)
- Grease a spring form (ø 26 cm) and put the dough in it
Curd layer:
- Put all ingredients into a bowl or mixer and mix well until the mixture is smooth
- Put the curd coating on top of the dough
Crumbles:
- Mix all ingredients for the crumbles until it becomes a crumbly dough
- Cut the plums in half, remove stones and place them on the curd coating
- Put the crumbles on top of the plums
- Bake the cake for 30-40 minutes
Nutrition
Serving: 1g