Some of Germany's best plums come from Baden, and they're the stars of this cake. The cake calls for the dark blueish plum known in North America as Italian plums or European plums, which are best for baking.
- 7 ounces all-purpose flour 200 g
- pinch of salt
- 1 package dried fast-actiing yeast
- 1-1/2 oz butter at room temperature, 40 g
- 5 tablespoons superfine sugar
- 1 small egg beaten
- 3-1/2 oz lukewarm milk 100 ml
- 1-3/4 lbs plums pitted and quartered, 750 g
- 1 oz almond flakes 25 g
- grated zest of 1 lemon
Recipe courtesy of Roz Denny, Modern German Cooking
Mix the flour with the yeast, rub in the butter, then mix in 3 tablespoons of the sugar. Make a well in the center then beat in the egg and milk until you have a soft, smooth dough. Mix well in the bowl and knead for about 4 minutes.
Grease a 10 inch shallow, round, springform cake pan. Roll or pat out the dough to fit the pan. Dip your fingers in flour if the dough sticks. Press the dough in lightly, taking it right to the edge. Cover and leave to rise until doubled in size, about 1/2 to 1 hour.
Arrange the plum quarters skin-side-down in circles on top. Sprinkle over the remaining sugar.
Heat the oven to 350 degrees F. Bake the cake for about 35 to 40 minutes until it is risen and the plums are soft.
Cool in the pan and scatter over the almonds and lemon zest. Remove from the pan and cool completely on a wire rack.