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Recipe: Plum kitchen

Serves 8-10

Prep:

Cook:

Serves:

    A traditional plum kuchen is normally made with yeast. This coffee cake-style recipe was made by my late mother and is far quicker and easier to make. If you do not have a packet of vanilla sugar you can use 11g of caster sugar and a ½ teaspoon of vanilla extract. It is best enjoyed warm, freezes perfectly and is even more glorious with custard or fromage frais.

    Serves 8-10.

    Ingredients

    ● 280g plain flour
    ● 1 tsp baking powder
    ● 75g caster sugar
    ● 1 packet vanilla sugar
    ● Pinch of salt
    ● 165g butter or margarine
    ● 1 free-range organic egg
    ● Juice and zest of 1 lemon
    ● Zest of 1 orange
    ● 2 tbsp milk

    For the filling
    ● 3-4 tbsp jam
    ● 1 kg dark plums stoned and halved
    ● 126g soft brown sugar
    ● 1 tsp ground cinnamon
    ● 100g ground almonds

    Method

    ● Grease and line the base of a 20cm/8 inch tin. Heat your oven to 200°C, 400°F, gas mark 6.
    ● Put the flour, baking powder, salt, sugar, vanilla sugar, zest and butter or margarine into a food processor and mix briefly until the mixture resembles breadcrumbs.
    ● Pour into a bowl and mix with the egg, lemon juice and milk. Do not overwork.
    ● Smooth the stiff batter into a cake tin and smear with the jam. Lay the plums on top in a decorative pattern.
    ● Combine the brown sugar with the cinnamon and ground almonds and sprinkle over the plums.
    ● Bake for approx 35-40minutes until the pastry has risen and is golden, with juicy syrup oozing from the plums.

    Method
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