Plum Cake

Ingredients

• 125 g spelt whole‑grain flour
• 125 g spelt flour (Type 630)
• 4 eggs
• 50 g softened butter
• 1 pinch salt
• 120 ml milk (3.5% fat)
• 75 g honey
• 21 g yeast (0.5 cube)
• 800 g plums
• 1 vanilla pod
• 250 ml sour cream
• 1 sprig mint

Instructions

1. 1.

   Add the flours, one egg, butter and salt to a large mixing bowl.

2. 2.

   Heat the milk and 30 g of honey in a small pot until lukewarm; crumble the yeast into it and stir.

3. 3.

   Pour the yeast mixture over the other ingredients and beat with hand‑mixing attachments until a smooth dough forms.

4. 4.

   Cover with a clean kitchen towel and let rise at room temperature for about an hour, until the dough has roughly doubled in volume.

5. 5.

   Roll the dough on a lightly floured surface to fit the baking pan; line the bottom and rim of the pan with it.

6. 6.

   Wash, halve and pit the plums. Arrange them over the dough.

7. 7.

   Split the vanilla pod lengthwise and scrape out the seeds. Whisk the sour cream with the remaining eggs, honey and vanilla seeds. Pour evenly over the plums.

8. 8.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 45 minutes, checking with a skewer test. Remove from the oven and let cool.

9. 9.

   Wash and dry the mint sprig. Cut the cake into pieces and garnish with mint.