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It's plum season again. Here my recipe for a traditional German plum cake, but with a crust made of sourdough instead of a regular yeast dough. This cake is great for hot summer days, it's tart and not too sweet.
Where I come from in Germany, a traditional meal is potato soup with plum or prune cake. While this combination sounds a bit unusual, it goes really well together.
- 1 lb 2oz / 500g bread flour
- 2 oz / 60g sourdough starter
- ¼ cup / 60ml vegetable oil
- 1 cup and 1 tbsp / 250ml milk
- 2 oz / 60g sugar (for the dough)
- ¼ tsp salt
- 3 oz / 90g bread crumbs
- 4-5 lbs / ca. 2kg plums
- 1 tbsp plum brandy
- 4 oz / 120g sugar
- 1/3 cup / 80ml water
- Preheat oven to 400°F / 200°C
- In a mixing bowl, mix together bread flour, sourdough starter, vegetable oil, milk, sugar and salt.
- Knead with dough hook until you have a smooth and elastic dough.
- Form a ball, thinly coat with vegetable oil, cover and let rise in a warm place until the volume has doubled. Depending on the starter this can take a few hours.
- Grease a large baking sheet (I use a 15in / ca. 40cm pizza pan) with butter.
- Roll out the dough, place on the sheet. Sprinkle with the breadcrumbs.
- Quarter the plums, and place the quarters on the sheet so that the tips stick up.
- Sprinkle with plum brandy.
- Bake for 30-40 minutes until the crust has turned golden brown. Remove from oven.
- In a pan, combine sugar and water. Set over medium heat and bring to a boil. Cook for a few minutes.
- Brush the top of the cake with the sugar syrup.
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