August - Plum cake season
, by Irene Kirchhoff , 1 min reading time
Mmmmh, the scent of fresh plum cake is in the air.
The tartness of the plums and the aroma of cinnamon blend with the soft yeast dough for a summery taste explosion! Delicious!
You want that too? Okay, then here's the recipe for you:
Ingredients list
- 500 g flour
- 1000 g to 1500 g plums
- approx. 220 ml oat milk
- 1 cube fresh yeast
- 60 g sugar
- 1 pinch of salt
- 1.5 tsp cinnamon
- 120 g margarine
- 15 g vanilla sugar (preferably homemade!)
Here's how to do it:
Mix all ingredients except the cinnamon. Add about 1/2 tsp of cinnamon to the dough. Knead the dough well to incorporate a lot of air. This makes it nice and fluffy. Then cover the dough and let it rise in a warm place until it has roughly doubled in size.
While the dough is rising, wash the plums, pit them, open them up and cut them into strips. Don't cut them all the way through, otherwise you'll end up with a lot of small pieces, which will make decorating the cake much more work.
Your dough should be ready by now. Knead it again and spread it onto your floured baking sheet. Let it rest, covered, for another good 30 minutes.
In the meantime, you can make a sugar/cinnamon mixture and dream of your delicious Datschi. Preheat the oven to approx. 180°C convection.
Now arrange the dough as shown in the picture. Place the plums close together. Now sprinkle your sugar/cinnamon mixture over them and slide the tray into the oven on the middle rack. The baking time is approx. 35 - 40 minutes.
Served lukewarm with vegan cream, the Datschi is a delight.
Of course, you can also replace the plums with other fruits. Apples or cherries come to mind. I'm sure you can think of plenty more. I'd love to hear about them.
To the plums, ready, set, go, I wish you bon appétit!
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