So, that’s exactly what I did yesterday: I harvested some of the plums off my grandfather’s tree and made a baking tin of Zwetschgendatschi. Just perfect!
And even if you don’t have a plum tree of your own – believe me, these Zwetschgendatschi will turn out to be fantastic anyway!
Zwetschgendatschi (Plum Cake)
Preparation time: 35 minutes (without letting the dough rise)
Baking time: 25-30 minutes
Total time: 2.5 h
Yield: 1 baking tin
- 400g flour
- 45g sugar
- 1 pinch of salt
- 50g butter (warm and softened)
- 150ml milk (lukewarm)
- 20g fresh yeast
- 1 tsp. sugar
- about 1kg fresh plums
- 50g macadamia nuts, chopped
- 100g ground hazelnuts
- 3 tbsp. mascobado sugar
- cinnamon sugar
- Mix flour, sugar and salt in a big bowl. Add warm butter.
- Dissolve yeast in lukewarm milk with a teaspoon of sugar in a little bowl. Make a little well in the flour mixture and pour the milk mixture in the flour mixture. Stir until a dough forms.
- Put the dough on a work surface and knead until the dough is soft and smooth.
- Then, put it into a bowl and let it rise (covered with a kitchen towel) in a warm place.
- In the meantime, cut the plums in half and remove the stone.
- Preheat the oven to 180°C (350° F).
- Carefully (!) spread out the dough and put it on a baking tin (covered with baking parchment).
- Mix macadamia nuts, mascobado sugar and ground hazelnuts in a little bowl. Spread the mixture on the dough.
- Arrange the plum halves in slightly overlapping rows.
- Bake in the middle of the oven for 25-30 minutes.
- Take the Zwetschgendatschi out of the oven and sprinkle them with cinnamon sugar when still warm.
To get a printed version: Download the pdf.
(Both English and German versions available!)