Almond Bake with Plums

Ingredients

• 600 g ripe blue plums
• 280 g butter
• 2 tbsp honey
• 150 ml grape juice
• 1 cinnamon stick
• 2 cloves
• 100 g coconut palm sugar
• 1 tsp salt
• 5 eggs
• 500 g spelt whole‑grain flour
• 3 tsp baking powder
• 150 ml Milk (3.5% fat)
• 100 g unsweetened applesauce
• 100 g almond slivers

Instructions

1. 1.

   Wash, halve, pit and chop the plums for the compote. Melt 30 g butter in a pot, add the plums and honey, sauté 3–5 minutes, deglaze with grape juice, and season with cinnamon stick and cloves. Simmer on medium heat for 5–7 minutes. For the batter, beat the remaining butter with coconut palm sugar and salt until frothy. Add the eggs and whisk until pale and creamy. Sift in flour and baking powder, then fold in applesauce and milk. If the dough is too stiff, add 2–3 tbsp milk.

2. 2.

   Spread the plum compote into a greased rectangular baking dish and smooth the batter over it. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 45–55 minutes until golden‑brown (test with a skewer). If the surface darkens too quickly, cover loosely. Ten minutes before the end of baking, sprinkle almonds over the top and finish baking. Portion the bake onto plates and serve.