Plum cracknel cake

Name: Plum cracknel cake
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 750 g fresh or 1 jar (720 ml) plums; 7-10 Tbsp Grease; 400 g Flour; 1 knife tip Baking Powder; 200 g + 5 tablespoons sugar; 1 package grated untreated lemon peel; 7-10 Tbsp Salt; 1 Egg yolk (Gr. M); 250 g cold butter/margarine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

750 g fresh or 1 jar (720 ml) plums
7-10 Tbsp Grease
400 g Flour
1 knife tip Baking Powder
200 g + 5 tablespoons sugar
1 package grated untreated lemon peel
7-10 Tbsp Salt
1 Egg yolk (Gr. M)
250 g cold butter/margarine

Directions

1
Wash, de-stem and stone plums. Grease a tart tin with a removable base or springform pan (26 cm Ø). Mix flour, baking powder, 200 g sugar, lemon peel, 1 pinch of salt, egg yolk and fat in pieces, first with the dough hooks of the hand mixer, then briefly with your hands to form crumbles
2
Spread about 2/3 of the crumble in the mould, press up about 2 cm at the edge and press down at the bottom. Spread the plums on the base. Sprinkle the rest of the crumble and then 5 tablespoons of sugar on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes. Let them cool down