Plum cake my way

Ingredients for 1 servings:

• 450 g plums or prunes, pitted, quartered depending on size
• 50 g plums or prunes in small pieces
• 1 stalk(s) cinnamon
• 100 ml red wine
• 50 g sugar
• 1 dashes lemon juice
• 1 tsp lemon zest, grated
• 250 g flour, sifted
• 125 g butter, soft
• 125 g sugar
• Butter and sugar for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with shortcrust pastry

Combine the dough ingredients and quickly knead into an elastic shortcrust pastry. Chill for 1 hour. Preheat the oven to 180°C. Roll out the dough on a floured surface into a circle approximately 30 cm in diameter. Butter and sugar a springform pan approximately 25 cm in diameter and line it with the dough, leaving a 2-3 cm high edge. Blind bake the dough for 10 minutes, i.e. pierce it several times with a fork and bake without any topping (dried pulses do not need to be placed on the dough). Now arrange the quartered plums or prunes in a spiral motion from the outside inwards on the lightly pre-baked dough and continue baking for a further 20-25 minutes. Caramelize the sugar, add the smaller plum pieces, add the red wine, cinnamon stick and lemon juice and let everything slowly simmer. Remove the cinnamon stick and puree the remaining ingredients with a hand blender until you have a thick sauce, which you can then spread over the finished cake. During the plum-free season, you can use other fruits. You may also need white wine instead of red wine for the sauce.