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Plum cake always reminds me of my childhood with my parents. I'll never forget the wonderful smell of my mum's freshly baked cakes. After apricot cake, plum cake is my favourite fruit cake. The fruit is so versatile and a real treat once baked. If you like, you can add a scoop of ice cream to this lukewarm tart in summer.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One tart tin (approx. 26 cm in diameter), lined with baking paper
How it's done
Mix the flour, baking powder, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Combine the apple sauce and vanilla paste, add to the bowl, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 20 mins.
Flatten the dough by hand in the prepared tin, creating a rim approx. 2 cm high around the edge. Cut the plums into thin slices and spread over the tart base. Melt the margarine in a small pan, stir in the lemon juice and maple syrup, pour over the plums.
Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove the tart from the oven, leave to cool on a rack. Sprinkle with a little sugar.
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