Plum cake

Ingredients for 1 servings:

• 100 g butter, mildly soured, room temperature
• 35 g sugar
• 40 hazelnuts, ground
• 130 g spelt flour
• 100 g wheat flour
• 1 pinch of salt
• 130 g butter, mildly soured, room temperature
• 130 g sugar
• 130 g hazelnuts, ground
• 200 g wheat flour
• 1 pinch of salt
• 1 kg plum(s), pitted
• 200 g plum jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a delicious autumn cake with spelt and wheat flour,

Place the dry ingredients for the base in a bowl and mix together. Add the softened butter and knead everything into a firm dough. Shape into a ball, wrap in cling film, and let it rest in the refrigerator for 40 minutes. Repeat the process with the crumble ingredients, but form 3-4 rolls of dough and cover and place them in the refrigerator. Wash and dry the plums. Stone them, halve them, and also set aside. Crumble the dough ball into a greased 28cm springform pan, spread everything evenly, and press it into the pan with the heel of your hand. Spread the plum jam evenly over this layer of dough. Now arrange the fruit pieces close together on top. Crumble the rolls of dough and sprinkle the crumble over the plums. Preheat the oven to 180°C (top/bottom heat) and place the pan on the middle shelf. Bake for about 40 minutes, until the cake is cooked through and the crumble is lightly browned. The cake tastes good both warm and cold.