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Bavarian Plum cake with cinnamon streusel

min 12 slices

250 g

Gilchesters Pizza & Ciabatta flour


200 g

Gilchesters Wholemeal Emmer flour


1 packet/7g

dried yeast


100 g

caster sugar


zest of one

Lemon


250 g

Butter, softened


3

eggs


about 5 tablespoon

lukewarm milk


pinch

salt


1 kg

Plums


150 g

Amaretti



Method

Mix flour and yeast and add remaining ingredients. Mix in a kitchen mixer using the dough hook until everything is well combined. The dough is rather soft and sticky. Cover with a clough and leave to rise for about one hour.

In the meantime wash and half the plums, remove the stones, and cut them a little at the top so you are getting quarters that are still connected at the bottom.

Knead the dough after the rise and transfer to a baking tray which has been greased and lined with baking paper. Dust your fingers in flour and flatten the dough to an even base. Crumble the amaretti on the dough and leave for another 30 min.

Melt 120 g butter and add to 200 g flour, 100 g sugar and 1 teaspoon of cinnamon for your crumble.

Put the plums onto the dough like roof tiles, snug next to each other and add the crumble.

Bake in the oven for 40 min at 180 C

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