Chocolate Plum Cake

Ingredients

• 180 g butter (room temperature)
• 370 g spelt whole‑grain flour
• 150 g coconut blossom sugar
• 4 eggs
• 1 pinch salt
• 2 tsp Baking powder
• 40 g cocoa powder
• 100 ml milk (3.5% fat)
• 40 g ground almonds
• 600 g plums
• 1 tsp birch sugar (powdered sugar)

Instructions

1. 1.

   Grease a springform pan with 5 g butter and dust with 20 g flour.

2. 2.

   Beat the remaining butter until fluffy. Fold in sugar and eggs alternately, adding a pinch of salt. Mix the remaining flour with baking powder and cocoa powder. Alternately stir the dry mixture into the wet mixture with milk. Pour batter into the pan, smooth the top, and sprinkle almonds on top.

3. 3.

   Wash, halve, and pit the plums. Arrange them over the batter and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes (test with a skewer); if the cake darkens too much, cover it with foil.

4. 4.

   Remove from the oven and let cool slightly. Release from the pan and dust with powdered sugar.