Praise for plums on cake
Hey my sweeties, hello autumn! September is just about the perfect time to harvest the ripe and sweet plums that are growing on our trees (or in the supermarket for that matter, hehe) and thus, I have prepared a new suitable recipe for you all. Somehow, cooking seasonally is just the nicest thing, isn’t it? In this way, you can always look forward to the next tasty thing falling off the trees or growing out the ground. And you never feel bored but always excited working at your own oven and stove.
And so, I went looking for the vegan version of the famous and all-time favourite plum crumble cake. Doesn’t it remind you of your childhood as well? But for the vegan version, I had to consult lovely Shia of the baking blog Cake Invasion. Her recipe seemed most intriguing, so I changed only very little about her original recipe. Let me tell you, the cake is so good, only fresh plums right off the tree are even tastier!
Please do ask me questions if something about the preparation seems unclear and let me know once you’ve tried it yourself. I’d love to know how you liked it. And now, for the recipe, which you’ll find after the jump:
Ingredients for one cake
For the ground:
100g vegetable margarine
Some fresh vanilla
1 tsp. Baking flour
2-3 sp. almond milk
1 pinch of salt
For the pudding under the plums:
350ml almond milk
40g of cornstarch
20g cane sugar
Some fresh vanilla
For the crumble:
1 bag of vanilla sugar
120g vegetable margarine
Plus: half to ¾ kg fresh, ripe plums
1. Mix all ingredients for the ground of the cake in a bowl and knead together until it all turns into a nice, smooth dough.
2. Wrap the dough in foil and leave it to rest for about 30 minutes.
3. Meanwhile, wash the plums, cut them in half and remove the cores.
4. Roll out the dough on some baking paper.
5. Place the baking paper with the rolled-out dough inside your baking form.
6. Mix all ingredients for the crumble in a bowl. Crumble, knead and mix further until they gain the right consistency.
7. Pre-heat your oven on circulating air, 160°C.
8. For the pudding, mix the cornstarch, sugar and vanilla in a mug and mix with 3-4 spoons of almond milk until it turns into a creamy substance.
9. Heat up the remains of the almond milk. Upon reaching the cooking point, remove from the stove and mix with the cornstarch-sugar-vanilla-mix. Stir until it begins to thicken.
10. Evenly spread the warm pudding upon the dough and let it cool down for a moment.
11. Place the plums upon the pudding, I usually place them in neat circles.
12. Finally, add the crumble to the top.
13. Bake for about one hour in your oven at 160°C circulating air.
And now: ENJOYYYY!