Pflaumenkuchen (Plumcake): Great for the late summer glut of Blood Plums (Satsumas) or Prune Plums...or if you've frozen some from last year's glut!!!Number of People: 8 to 10Ingredients:Dough:
400g plain flour
2 tsp baking powder
125g sugar - white
125g butter
2 eggs
5 Tbspns milk
Fruit:
1.5kg plums, seeded & quartered (traditionally prune-plums, but it is actually just as good with blood plums such as satsumas)
120g sugar
1/2 teaspoon ground cinnamon
Preparation:First, preheat oven to 200
oC, and grease a large deep baking tray or ceramic dish (eg., like one you'd use for a big lasagna). Then make the dough by placing flour, baking powder and sugar into the TM bowl. Blend on speed 4 for 20 seconds.
Add the butter, eggs and milk and mix speed 6 for 30 seconds. "Knead" on
for 1 minute. You should have a thick pastry-like dough, which you now need to roll or spread onto the baking tray/dish.
Place the quartered plums, skin side down, on the dough then place the dish in hot oven and cook for 30 minutes. Remove, allow to cool a little, then sprinkle with sugar & cinnamon. Enjoy as is or with yoghurt or cream.
Photos:Sorry, I didn't get to photograph before the hungry hoards descended!
Tips/Hints:You can 'go the extra mile' and top the plums with a 'struesel', which comprises 150g flour, 125g sugar, 125g butter and a pinch of cinnamon. Whiz in TM for 20 seconds, speed 4, then sprinkle this over the fruit before baking. Adds another dimension (and a few extra kJs) but the plain variety is very tasty.
Adapted from a recipe given to me by Stefi from Germany.
members' commentsTrudy - I just wanted to let you know how much we enjoyed this cake. It makes a huge amount so I cooked half with plums and half with peaches. Both nice. Thanks for the recipe.
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