Servings18 - 20
If you like the taste of sweet yeast dough but do not want to spend too much time on it then this is a speedy and tasty alternative. This is a very popular dough in German baking and always turns out well provided you use the dough straight away. You could replace the plums with other fruits such as cherries or apples so feel free to experiment.
For the dough
- 270g Quark or low fat curd cheese
- 100ml milk
- 100ml sunflower oil
- 1 tsp vanilla essence
- 1 egg
- 450g plain flour
- 75g caster sugar
- 2 tsp baking powder
- pinch of salt
For the filling
- 750g plums, halved and stone removed
For the crumble
- 150g plain flour
- 50g ground oats
- 120g unsalted butter
- 150g golden caster sugar
- 1 tsp cinnamon
- 25g flaked almonds
- Preheat the oven to 190C/170C fan. Grease and line a 24cm square tin with baking parchment.
- In a large bowl, beat together the quark, milk, sunflower oil, vanilla essence and egg.
- Sift over the flour and baking powder and add the salt.
- Mix everything together than turn the mixture out onto a worktop dusted with flour and knead to form a smooth dough.
- Roll the dough out on a lightly floured surface and use to line the prepared tin. Press the plums lightly onto the dough.
- To make the crumble sift the flour into a bowl, add the oats then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
- Spread the mixture over the plums and sprinkle over the flaked almonds.
- Bake the cake in the preheated oven for 45 minutes until golden.
- Remove from the oven and leave to cool for 15 – 20 minutes.
- This is best served warm with cream or ice cream.