Wednesday, September 29, 2010

Plum Streusel Cake

A streusel cake is always a winner. Streusel cake makes people happy. Serve a streusel cake for dessert and people will reward you with big smiles... And since plums are in season right now, why don't you bake one with plums...?! Add a large pinch of cinnamon and there goes a perfect combination!

(slightly adapted from Coopzeitung 35/2010, original recipe in German here)

for the cake dough / streusel:
200g plain flour
75g sugar
a pinch of salt
0.5 teaspoon of baking powder
1 lemon, grated zest
100g butter, liquid, cooled
1 egg

for the filling:
50g sugar
2 egg yolks
1 lemon, grated zest and 1 tablespoon of juice
50g grated almonds
25g plain flour
2 teaspoons of cinnamon
2 egg whites
1 pinch of salt
2 tablespoons sugar
400g plums, cores removed

Preheat the oven to 140°C. Line a 25cm cake tin with parchment paper.

Cake dough: Mix flour, sugar, salt, baking powder and lemon zest in a bowl. Mix butter and egg together and then add to the other ingredients and mix well with your hand mixer until the batter is crumbly. Fill half of this batter into your prepared cake tin.

Filling: Mix sugar and egg yolks with the hand mixer. In another bowl, add lemon zest and juice. Mix almonds, flour and cinnamon. Beat the egg whites and the salt until firm. Add sugar and beat until gleamy. Mix about a third of the egg white-batter with your sugar-egg yolk-batter. Then alternately fold in almond-flour-mix and egg white-batter and mix carefully. Pour the batter into your cake tin. Add the rest of the streusel and bake for about 40 minutes.

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