Plum Cake with Coconut Topping

Ingredients

• 150 g coconut oil
• 300 g spelt flour (Type 630)
• 200 g Whole spelt flour
• 2 Eggs
• 1 pinch salt
• 0.5 Vanilla pod
• 225 ml milk (3.5% fat)
• 125 g honey
• 42 g yeast (1 cube)
• 1.5 kg plums
• 50 g whole grain breadcrumbs
• 50 g rolled oats
• 40 g ground almonds
• 50 g coconut flakes
• 1 tbsp erythritol powdered sugar

Instructions

1. 1.

   Melt 75 g coconut oil in a small pot over low heat. Add both flours, one egg, melted coconut oil and salt to a large mixing bowl. Split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds to the flour mixture.

2. 2.

   Warm milk and 75 g honey in a small pot until lukewarm and dissolve the yeast in it. Add the yeast milk to the flour mixture and mix with hand mixer beaters into a smooth dough. Shape into a ball, place in a bowl, cover and let rise in a warm, draft-free spot for about an hour until the dough has roughly doubled.

3. 3.

   Meanwhile wash, pit and halve the plums.

4. 4.

   Knead the dough again vigorously. Line a baking sheet with parchment paper and roll out the dough onto it, forming a small edge. Sprinkle with breadcrumbs. Arrange the plums on top of the dough in a tiled pattern.

5. 5.

   For the topping, grind rolled oats in a blender or electric coffee grinder. Melt the remaining coconut oil. Mix ground oats with almonds, coconut flakes, remaining honey, coconut oil and remaining egg to make a crumble. Scatter over the plums. Bake the cake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes. Remove from the oven and let cool. Cut into pieces and dust with erythritol powdered sugar.