John Myers
Plum and Erdzipan Cake
The perfect plum and erdzipan cake recipe with a picture and simple step-by-step instructions.
- 500 g Pitted and halved plums
- 4 Pc. Eggs
- 1 pinch Salt
- 50 g Maple syrup, about 4 tbsp
- 80 g Coconut blossom sugar
- 0,5 Vials Bitter almond flavor
- 100 ml Oat milk or milk
- 200 g Wholemeal spelled flour
- 80 g Tigernut flour
- 2 tsp Tartar baking powder
- 1 tsp Ginger bread spice
- 1 tsp Cinnamon
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Chill until further use. Mix the egg yolks with coconut blossom sugar, maple syrup and bitter almond flavor until frothy. Briefly stir in the oat milk.
- Briefly stir in the remaining dry ingredients on low heat. Finally, carefully fold in the egg whites. Pour the dough into a greased or parchment-lined rectangular form approx. 30 x 20 cm or into a round springform pan (26 cm diameter). Distribute the halved plums evenly on top.
- Bake in a preheated oven at 180 degrees circulating air (or 200 degrees top / bottom heat) for about 30 minutes. Just before the end of the baking time, you can spread 1 tbsp coconut blossom sugar on top so that it caramelizes nicely.
Tips:
- The cake works the same with other fruits, e.g. For example, apricots, peaches, cherries, apples etc. are suitable. If you use very ripe and sweet plums, the amount of sugar can be reduced to 50 g coconut blossom sugar (the amount remains the same for maple syrup). I have also added 40 g of plum jam (no added sugar, recipe in my cookbook) to the dough, it also tastes very good.
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