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Plum cake

It takes a bit of time when you make the yeast dough yourself. Ideal for autumn season.


Group 1: 250 ml warm almond milk (or other milk)

1 pinch of salt

80g margarine

Group 2: 500 g wheat flour

90 g sugar

1 packet of dry yeast (fresh yeast must be mixed!)

1 egg (I used egg substitute if you want it vegan)

Group 3: Baking paper for the baking tray

Group 4: 1.5 kg pitted and halved plums (sour apples also work)

50 g sugar

1/2 - 1 teaspoon cinnamon


Combine the ingredients from group 1, melt the margarine in the warm milk (please do not make the milk too warm, the yeast cannot tolerate temperatures that are too hot)

Then combine ingredients from group 1 and group 2 in a mixing bowl and mix (I do this with a dough mixer) until the dough forms a uniform mass.

Then let it rest for an hour; the dough must have gained in volume before it can be processed further.

Roll out the risen dough on baking paper sprinkled with flour or press it into shape and top with Group 4 ingredients and let it rest for another 30 minutes.

circulating air

In the meantime, preheat the oven to 180 degrees (top/bottom heat) or 160 degrees fan and bake for 35 minutes.

Let cool down a little before eating. Eat either plain or with whipped cream or vanilla ice cream.

Enjoy your meal!


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