Plum Cake with Cashew Crumbles


Get started now, and enjoy this sunday, seizing one of the last opportunities of the year to enjoy a cake with fresh seasonal fruit 🙂 As I told you last weekend, I baked this cake for a friend’s birthday the other day and the guests liked it quite much. The moisture of the fruit is nicely balanced off by the crumbly and buttery texture of the streusel, together with some whipped cream – a dream!

Zwetschgen, a kind of plum commonly found in Germany, are often used to bake a traditional cake with only the fruit, a sweet yeast dough and sweet crumbles. This week’s recipe is a modern twist on this German classic, I found on the page For the cake you see on this picture, I actually tried to add more cashews to the dough, but this turned out to be a bit of a fail because the pastry was way too moist. Therefore I am just sharing the original recipe with you today until I find a solution with more cashews 😉

For the Pastry: For the Topping:
20 g poppy seeds 80 g sandy biscuits of your choice
50 g powder sugar 600-700 g plums
100 g butter whipped cream for serving
1 egg For the crumbles:
200 g flour 40 g flour
 1 pinch of salt 50 g chopped cashews
30 g sugar
30 g butter
a pinch of cinnamon

For the shortcrust pastry:

Ground the poppy seeds in a blender or a coffee mill. Fill powder sugar and butter into a bowl and mix well together with the kitchen machine. Add the egg and mix together. Finally flour and poppy seeds and season with a pinch of salt. Knead together until well combined, be careful not to overwork the dough. Form to a ball, spread with kitchen foil and let rest in the fridge for at least an hour. In the meantime you can start preparing the crumbles.

For the crumbles:

Chop the cashews coarsely. Blend together with flour, sugar, and butter and use your fingers to combine them together until they get the crumbly texture. Put into the fridge to cool down for at least 15 minutes.

Assembling the cake:

Spread the bottom of a cake tin (24 cm diameter) with baking parchment. Roll the shortcrust to a circle of about 30 cm diameter. Transfer the pastry to the tin, and slightly press it around the edges. Use a fork to prick the dough and blind bake it for about 10 minutes at 180 °C fan.

Crumble the cookies very finely, either using a chopping knife or a blender. Wash the plums, cut them in half and remove the seeds. Cut into the halves again, not separating them from each other, though. Let the shortcrust cool down before spreading the cookie crumbles on there. Arrange the plums like a flower, moving your way from the outside to the center. Sprinkle with the cashew crumbles and bake at 180 °C fan for another 30 minutes. Serve with whipped cream.


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