Plum Cake with Cream Dough

Ingredients

• 500 g plums
• 1 untreated lemon
• 300 g spelt flour
• 1 tsp Baking powder
• 250 g butter
• 5 eggs
• 200 g cane sugar
• 2 tbsp vanilla sugar

Instructions

1. 1.

   Preheat oven to 180 °C (fan 160 °C; gas: level 2–3). Grease a loaf tin if needed and dust with flour. Wash, pit and quarter the plums. Rinse the lemon hot, pat dry, grate the zest and squeeze out the juice.

2. 2.

   Combine spelt flour and baking powder in a bowl. Cut butter into pieces and melt gently in a small saucepan over low heat. Remove from heat and let cool. Beat eggs with cane sugar and vanilla sugar until frothy. Stir in lemon juice and zest. Alternately fold in the melted butter and the flour mixture into the egg cream, whisking until smooth. Spoon about one‑third of the batter into the tin and level.

3. 3.

   Spread two‑thirds of the plums over the batter. Pour the remaining batter on top, then arrange the rest of the plums. Bake in the preheated oven for about 50 minutes or until golden brown (test with a skewer). Remove the cake from the oven, let it rest for a few minutes, then transfer to a wire rack to cool completely.