Coconut plum cake

Ingredients for 1 servings:

• 500 g plums
• 50 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 3 eggs
• 80 ml buttermilk
• 180 g flour
• 70 g desiccated coconut
• ½ tsp baking powder
• Fat and flour for the mold
• 1 handful of almond flakes
• some cinnamon sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Small, flat cake

Wash the plums and dry them. Halve them and remove the stones, scoring the tips lightly with a knife if necessary. For the pastry, cream together the butter, sugar, and salt until crumbly, then beat in the eggs one at a time. Mix the flour, baking powder, and desiccated coconut, add them to the buttermilk, and mix well. Pour the batter into a greased and floured 26 cm springform pan or fruitcake pan and arrange the plums, round side down, on top of the batter. Scatter some flaked almonds over the plums and sprinkle each plum with a little cinnamon sugar. Bake in a preheated oven at 180°C (convection oven) for about 45 minutes. After baking, let the cake rest in the warm, uncovered oven for a while. Remove the cake from the pan and let it cool slightly—it also tastes delicious lukewarm. This is a small, flat cake for when you don’t have a lot of plums on hand and simply don’t want to fill a baking tray.