Plum Cake with Almond Crumble
Prep: 15min
|
Servings: 12
|
Cook: 40min
A moist plum cake topped with a crunchy almond crumble—plums provide juiciness and almonds add bite. Simple healthy snacking with Spoonsparrow!
Ingredients
- 175 g coconut oil
- 100 g honey
- 200 g spelt whole‑grain flour
- 1 tsp ground cinnamon
- 0.25 tsp vanilla powder
- 150 g ground almond kernels
- 50 g chopped almond kernels
- 15 g cornstarch (1 tbsp)
- 500 g plums
Instructions
-
1.
Knead coconut oil, honey, flour, cinnamon, vanilla and ground almonds into a crumble mixture.
-
2.
Spread about three‑quarters of the crumble onto a baking sheet lined with parchment paper and press it down evenly. Sprinkle chopped almonds on top and dust with cornstarch. Wash, quarter, pit plums and arrange them on the base. Sprinkle the remaining crumble over the fruit. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 40 minutes until golden brown.
