Crumble cake with plums
Ingredients
for 16 pieces
| 200 g | butter, soft |
| 150 g | sugar |
| 4 | eggs |
| 1 | organic lemon, grated zest and 3 tbsp of juice |
| 200 g | white flour |
| 1 tsp | baking powder |
| ¼ tsp | salt |
| 40 g | blue poppy seeds |
| 75 g | white flour |
| 75 g | sugar |
| 75 g | butter |
| 300 g | plums, halved, pitted |
| icing sugar, to dust |
How it's done
Batter
Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest and juice. Combine the flour, baking powder and salt, mix in.
Marbling
Divide the batter into 2 portions. Mix the poppy seeds into one half of the batter, transfer to the prepared cake tin. Spread the other half of the batter on top of the poppy seed mixture. Using a fork, stir in a spiral motion to create a marble effect through the poppy seed batter.
Crumble
Rub the flour, sugar and butter by hand to form a crumbly mixture. Place the plums on top of the batter, spread the crumble on top.
Bake
Approx. 1 hour 5 mins. in the lower half of an oven preheated to 180 °C. Remove, allow the cake to cool slightly. Remove the cake from the tin, leave to cool on a rack.
Decorate
Dust the cake with a little icing sugar.
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