Zutaten für Zwetschgenkuchen Plum Cake
- 1 cup (2 sticks) cold unsalted margarine
- All Purpose Flour
- 1/2 cup granulated sugar + 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Lemon, Rind Of
- Ground Mace
- 1 large egg
- 2 tablespoons cold water
- Purple Plums
- 2 1/2 cups all-purpose flour
- Ground Cinnamon
- Slivered Almonds
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Zubereitung von Zwetschgenkuchen Plum Cake
- Preheat oven to 375°F (190°C).
- **Prepare the pastry:** In a large bowl, cut 1 cup (2 sticks) cold unsalted margarine into 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 tablespoon lemon zest, and 1/4 teaspoon ground mace until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 2 tablespoons cold water.
- Gradually add the egg mixture to the flour mixture, mixing until just combined. Do not overmix.
- Gather the dough into a ball, and knead gently 5-6 times until smooth.
- Press the dough evenly into the bottom and sides of a 9x1 1/2-inch ungreased round cake pan.
- Arrange plum halves, cut-side down, overlapping slightly in the pastry-lined pan. Use approximately 2 lbs of plums (about 6-8 medium plums, depending on size).
- In a small bowl, combine 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/2 teaspoon ground cinnamon.
- Sprinkle the sugar mixture evenly over the plums.
- Sprinkle 1/4 cup sliced almonds over the top.
- Bake for 35-40 minutes, or until the pastry is golden brown and the plums are bubbly and tender.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
194g
Fat
15g
Carbs
28g
