Coconut Prune Cake

Ingredients

• 180 g low-fat quark
• 580 g spelt whole‑grain flour (plus extra for dusting)
• 100 g applesauce
• 4 tbsp Honey
• 1 pinch salt
• 3 tbsp Milk (3.5% fat)
• 4 tbsp Vegetable oil
• 2 Eggs
• 1 tbsp baking powder
• 3 tbsp whole‑grain breadcrumbs
• 1 kg ripe blue prunes
• 1 tbsp cinnamon
• 80 g coconut palm sugar
• 80 g shredded coconut
• 100 g melted butter

Instructions

1. 1.

   Knead the quark, 400 g flour, applesauce, 2 tbsp honey, salt, milk, oil, eggs and baking powder together, then spread onto a parchment‑lined baking sheet, forming a small edge. Sprinkle breadcrumbs over the base.

2. 2.

   Wash, halve, pit and cut the prunes into strips. Toss with remaining honey and cinnamon, then arrange in a tiled pattern on top of the dough.

3. 3.

   For the crumble, mix the remaining flour with coconut palm sugar, shredded coconut and butter; rub between your hands to form crumbs. Scatter over the cake and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–45 minutes until golden brown.

4. 4.

   Remove from the oven, let cool, cut into strips and serve. Offer whipped cream on the side if desired.