Plum cake with wholemeal spelt flour

Ingredients for 1 servings:

• 700 g plums
• 300 g wholemeal spelt flour
• 130 g butter
• 100 g cane sugar
• 3 egg yolks
• 1 pinch(s) cinnamon powder
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Wash, core, and halve the fruit. Heat the butter and sugar until melted, then let cool slightly. Preheat the oven to 200°C (top/bottom heat). Mix the flour with the egg yolk and add the cinnamon and vanilla sugar. Stir the melted butter again well to ensure the sugar is evenly distributed and add to the flour. Knead everything into a firm dough. I always use a tablespoon, not a mixer, to make this dough. Divide the dough into about 3/4 for the cake base and 1/4 for the crumble. Press 3/4 of the dough into a springform pan lined with baking paper. This is best done with your fingers, creating a 1 cm high edge. Now arrange the fruit in a spiral shape on the dough, starting from the center. Crumble 1/4 of the dough with your fingers and sprinkle it over the fruit as a crumble. Bake the cake for about 45-60 minutes. The time depends on the oven; We have a gas oven, so it takes an hour. Fan ovens should be quicker. Apple variation: I baked this cake four times this year. Unfortunately, our tree only had a few fruits left the fourth time, so I had to add a ring of apple pieces. To do this, peel 2-3 apples, quarter them, and remove the cores. Cut the quarters into six thin slices and arrange them on the base with the plums.