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Quick plum cake

Schneller Pflaumenkuchen

Preparation time: about 35 minutes

Baking time: about 50 minutes

About 12 pieces

For the springform mould (diameter 26 cm/10¼ in)

a little fat

For the topping

800 g/1¾ lb plums

For the all-in-one sponge

125 g/4½ oz (1¼ cups) plain (all purpose) flour

1 level teaspoon baking powder

125 g/4½ oz (5⁄8 cup) sugar

1 sachet vanilla sugar

1 teaspoon grated lemon zest

125 g/4½ oz (5⁄8 cup) soft butter or margarine

2 eggs (medium)

For the crumble

150 g/5 oz (1½ cups) plain (all purpose) flour

100 g/3½ oz (½ cup) sugar

1 pinch ground cinnamon

100 g/3½ oz (½ cup) soft butter

Per piece

P: 4 g, F: 17 g, C: 41 g, kcal: 341

1To make the topping, wash the plums, pat dry, remove the stones and cut into slices or halves. Grease the bottom of the springform mould. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2To make the sponge mixture, mix together the flour and the baking powder in a mixing bowl. Add all the other ingredients, then mix using a hand-mixer with whisk attachment, first briefly on the lowest setting, then on the highest setting for about 2 minutes until the mixture is smooth and even.

3Put the sponge mixture in the springform mould and smooth flat. Arrange the plums evenly on the sponge mixture .

4To make the crumble, mix together the flour, sugar and cinnamon in a mixing bowl, than add the softened butter. Work into a crumble of the right texture using a handmixer with whisk attachment . Spread the crumble over the plums .

5Put the plum cake on the middle shelf in the preheated oven. Bake for about 50 minutes.

6Remove the cake from the springform mould and leave to cool on a cake rack.

Variations

You can also make this cake with apples. To do this, peel 800 g/1¾ lb apples such as Elstar or Jonagold, cut into quarters, remove the core and cut into slices. Alternatively you can make this cake with 1 tin drained peach slices (drained weight 500 g/18 oz). When arranging the peach slices on the sponge, leave about 1 cm/ ⅜ in free round the edge.

TIP

If you use a baking sheet (40 x 30 cm/16 x 12 in) instead of a springform mould, double

all the quantities.