Plum cake with butter-orange crumbles

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 7-10 Tbsp slightly + 175 g cold + 200 g soft butter
  • 7-10 Tbsp slightly + 300 g + 375 g flour
  • 1.5 kg Plums and prunes
  • 1 Organic Orange
  • 150 g + 175 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 1 Egg yolk + 5 eggs (Gr. M)
  • 100 g ground almonds (with skin)
  • 1 package Baking Powder

Directions

  1. 1

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Wash the plums, remove the stalks, halve and stone them.

  2. 2

    Orange hot wash and dry, the peel rub off. For the crumbles, briefly knead 300 g flour, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 1 egg yolk, half the orange peel and 175 g butter in flakes using the dough hooks of the mixer.

  3. 3

    Then quickly work into crumbles with your hands.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the sponge mixture mix 200 g butter, 175 g sugar, 1 packet vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy.

  5. 5

    Stir in 5 eggs one by one. Mix 375 g flour, almonds and baking powder and stir in.

  6. 6

    Put the dough into the fat pan and smooth it down. First spread the plums and then the crumbles evenly on top. Bake in a hot oven for about 35 minutes. Remove and let cool on a cake rack.

  7. 7

    Whipped cream with the remaining orange peel tastes good with it.

Nutrition Facts

KCAL
350 kcal
CARBS
42 g
FATS
17 g
PROTEINS
6 g