for 12 pieces

Dough

100 g	lactose-free butter, cut into pieces
50 g	sugar
¼ tsp	salt
3	eggs
250 g	gluten-free wholegrain rolled oats
100 g	ground almonds
1 tsp	baking powder

Quark mixture

500 g	lactose-free low-fat quark
100 g	sugar
1 parcel	bourbon vanilla sugar
2	eggs
50 g	Maizena cornflour

Cake

50 g	almonds, coarsely chopped
50 g	fine whole-grain rolled oats (gluten-free)
350 g	plums

How it's done

Dough

Place the butter in a bowl, beat in the sugar and salt. Beat in the eggs using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds and baking powder and mix in. Transfer ¾ of the dough to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 3 cm. Chill the remainder of the dough for the crumble topping. Prick the base firmly with a fork, chill for approx. 30 mins.

Quark mixture

Mix the quark with all the other ingredients up to and including the cornflour.

Cake

Mix the chilled dough with the almonds and oats to create a crumbly mixture. Empty the quark mixture over the cake base, arrange the plums on top, sprinkle with the crumble topping.

To bake

Approx. 1¼ hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.

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