Mirabelle Cake with Crumb Topping

Ingredients

• 100 g spelt flour type 630
• 330 g spelt whole‑grain flour
• 1 pinch salt
• 100 g coconut blossom sugar
• 1 egg
• 280 g butter
• 1 kg fresh mirabelle plums
• 1 packet vanilla pudding powder
• 300 ml orange juice
• 250 ml Whipping Cream
• 70 ml rice syrup
• 60 g almond flakes

Instructions

1. 1.

   Combine 100 g flour and 200 g whole‑grain flour, sift into a bowl, mix with salt and coconut blossom sugar, press a well in the center, crack an egg into the well, distribute 180 g butter around the well in small pieces, and work everything by hand into a smooth dough. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   Meanwhile, pick the mirabelle plums, wash them, halve them, and remove the pits.

3. 3.

   If needed, grease a baking sheet. Roll out the dough on a floured surface to fit the baking sheet, line the sheet with it, and lift up a rim. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes. Remove and let cool.

4. 4.

   In the meantime, whisk the pudding powder into 4 tablespoons of orange juice and bring the remaining juice with cream to a boil. Slowly stir in the pudding liquid, bring to a simmer, then remove from heat. Spread the orange pudding over the pre‑baked dough and arrange the mirabelle plums cut side up on top in a tiled pattern.

5. 5.

   Combine the remaining butter, rice syrup, leftover whole‑grain flour, and almond flakes, knead together while occasionally rubbing them between your palms to create small crumbs. Distribute these crumbs over the plums and bake the cake for another 35–40 minutes until golden yellow.