Plum cracknel cake

Name: Plum cracknel cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 400 g Flour; 250 g Sugar; 7-10 Tbsp peel of 1 untreated lemon; 1 Msp baking powder; 1 pinch Salt; 2 Egg yolk (size M); 250 g soft butter or margarine; 750 g Plums; 7-10 Tbsp Mint and cream; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

400 g Flour
250 g Sugar
7-10 Tbsp peel of 1 untreated lemon
1 Msp baking powder
1 pinch Salt
2 Egg yolk (size M)
250 g soft butter or margarine
750 g Plums
7-10 Tbsp Mint and cream
7-10 Tbsp Grease

Directions

1
Mix flour, 200 g sugar, lemon zest, baking powder and salt. Add egg yolk and fat and knead into crumbles. Put 2/3 of the crumbles into a greased tart tin with a removable bottom (26 cm Ø) and press to a smooth base. Chill for about 30 minutes. Wash and stone the plums and spread them on the base. Spread the rest of the crumbles on top and sprinkle with 50 g sugar.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 25 minutes. Bake on the middle rack for another 25 minutes. Remove from oven and let cool for about 10 minutes. Remove from the tin and allow to cool. Serve decorated with mint and a dash of cream