Spice cake filled with plums
easy
40 mins
40 mins
Ingredients
- 500 g ready-to-eat Californian plums (dried and pitted)
- 1/4 l Armagnac (40 % vol.)
- 400 g Flour
- 1 package Spekulatius spice
- 1 TABLESPOON Cocoa powder
- 250 g Honey
- 1 1/2 TABLESPOONS Butter
- 1 egg (size M)
- 1 tablespoon (10 g) Potash or deer horn salt
- 1/4 cup(s) Rose water
- 2 TEASPOONS Cinnamon
- 1 knife tip ground nutmeg and cloves
- 75 g Almonds
- 50 g Pistachio kernels
- 150 g Icing sugar
- baking paper
- 7-10 Tbsp Flour
- 7-10 Tbsp Freezer bag
Directions
- 1
Pour Armagnac over the plums. Cover and let stand for about 1/2 hour. Knead flour, spice mixture, cocoa, honey, butter, egg, potash, rose water, half of the spices with the hand mixer. Divide the dough into two halves. Chop the plums finely, the almonds roughly.
- 2
Mix plums, almonds, remaining spices and pistachio kernels. Line a springform pan (28 cm Ø) with baking parchment, press half of the dough smoothly onto the springform pan bottom. Spread with the plum filling. Roll out the rest of the dough on a floured work surface to a circle of (28 cm Ø). Place on the filling. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 40 minutes. Allow to cool slightly and cut into strips. Stir icing sugar with two tablespoons of water until smooth, fill into a freezer bag, cut off a small corner. Decorate slices with icing strips.
- 3
Place on the filling. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 40 minutes. Allow to cool slightly and cut into strips. Stir icing sugar with two tablespoons of water until smooth, fill into a freezer bag, cut off a small corner. Decorate slices with icing strips. Results in about 50 pieces
- 4
E 1,49 g/ F 0,86 g/ KH 19,12 g
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