At this time of year, plums are one of 67's favourite cake toppings.
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| Juicy colourful purple plums buried in nutty crumble on a tender sponge |
Sadly, ripen-at-home punnets are no longer as budget-friendly as they have been over recent years but they are still cheaper than standard plums and represent good value.
A 400g punnet of purple plums from M&S costs £1.90 (2024)(compared to £2.50+) but contains enough shiny fat specimens for two 18 cm/7inch cakes.
This Plum Crumble recipe, dairy-free and made with organic spelt flour, produces a moist cake with a tender crumb. If budget is your concern, conventional wheat flour and butter will save a few pennies.
The recipe is not difficult to follow but preparing as much as you can before starting mixing makes life easier.
Cost: £5'ish for organic spelt flour, less for wheat (9/25)
Makes: 1 x 7 inch/18 cm cake; 6-8 servings
Ingred:
Cake:
142g/5oz plant butter, measured when solid but softened (67 prefers Tomor brand, from Kosher outlets and online)
142 gm/5oz sugar
3 large eggs at room temperature
150g/5.2 oz white spelt flour + 46g/1.6oz wholemeal spelt OR 196.5g/7oz plain white spelt flour.
1 tsp bkg pwder
pinch salt
1 tsp vanilla
100g/3.5 oz soft brown sugar
1 generous tbsp cardomum
Topping:
6 small plums
1 tbsp cognac or grape juice
1 generous tbsp cardomum
seeds from 3 cardamom pods (opt)
1/3 cup chopped nuts
Method:
Cake:
