Plum cake with almond brittle

Name: Plum cake with almond brittle
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 80 g Sugar; 100 g soft butter or margarine; 7-10 Tbsp Flour; 1.2 kg Plums; 120 g Sugar; 100 g Almond slivers; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) Yeast
80 g Sugar
100 g soft butter or margarine
7-10 Tbsp Flour
1.2 kg Plums
120 g Sugar
100 g Almond slivers
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into the hollow. Add 1 tablespoon sugar and 1/8 litre lukewarm water. Mix with some flour to a thick pre-dough. Cover and leave to rise for about 15 minutes. Add fat and remaining sugar and knead everything.
2
Cover the dough and let it rise for about 40 minutes until the volume of the dough has doubled. In the meantime, wash and stone the plums. Grease the fat pan of the oven. Knead the dough on a floured work surface. Roll out 2/3 of the dough to the size of the fat pan. Line the fat pan with it, fold the protruding edges of the dough inwards. Prick the dough several times with a fork. Roll out 8 strands (approx. 35 cm long) of the remaining dough, twist 2 strands each into a cord. Place the dough cords in the juice pan at an even distance from each other and press down lightly. Place plums in between. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Sprinkle the plums with 1-2 tablespoons of sugar after baking.
3
Roll out 8 strands (approx. 35 cm long) of the remaining dough, twist 2 strands each into a cord. Place the dough cords in the juice pan at an even distance from each other and press down lightly. Place plums in between. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Sprinkle the plums with 1-2 tablespoons of sugar after baking. For the brittle, roast almond slivers in a pan without fat until golden brown, pour onto a plate. Caramelise the remaining sugar until golden brown. Fold in the almonds. Spread the brittle immediately on baking paper and let it cool down. Chop the brittle and sprinkle over the plums. Let the cake cool down and dust with icing sugar. Makes approx. 20 pieces
4
Caramelise the remaining sugar until golden brown. Fold in the almonds. Spread the brittle immediately on baking paper and let it cool down. Chop the brittle and sprinkle over the plums. Let the cake cool down and dust with icing sugar. Makes approx. 20 pieces