Zwetschgendatschi (Bavarian Plum Cake)

Can there be anything better than picking plums off a tree and baking wonderful Zwetschgendatschi right away? – Nope, I guess not.

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!

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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

Ingredients:

  • 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

Preparation:

  1. Mix flour, sugar and salt in a big bowl. Add warm butter.
  2. 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.
  3. Put the dough on a work surface and knead until the dough is soft and smooth.
  4. Then, put it into a bowl and let it rise (covered with a kitchen towel) in a warm place.
  5. In the meantime, cut the plums in half and remove the stone.
  6. Preheat the oven to 180°C (350° F).
  7. Carefully (!) spread out the dough and put it on a baking tin (covered with baking parchment).
  8. Mix macadamia nuts, mascobado sugar and ground hazelnuts in a little bowl. Spread the mixture on the dough.
  9. Arrange the plum halves in slightly overlapping rows.
  10. Bake in the middle of the oven for 25-30 minutes.
  11. Take the Zwetschgendatschi out of the oven and sprinkle them with cinnamon sugar when still warm.

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Zwetschgendatschi (English)

Zwetschgendatschi (Deutsch)

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Caramelised Apple and Pear Clafoutis

Today I got my last pending result from my exams at University – and I can tell you I am absolutely perfectly happy about it! So, I had to celebrate – and what would be more appropriate than a sweet dish for lunch. These sweet and fruity clafoutis did the trick marvellously!

Of course, you can also enjoy them as a warm dessert in the afternoon (or at any time of the day, for that matter!). They are very easily made – the hardest part is getting them as elegantly as possible out of the ovenproof dish and arranging them on plates, so you really should be okay.

If you don’t have both apples and pears around (or don’t like one of the two) you can also go for either apples or pears, by the way.

So, here’s the recipe! Enjoy!

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Caramelised Apple and Pear Clafoutis

Serves 6
Preparation time: 25 minutes
Baking time: 40 minutes

Ingredients:

  • 3 apples
  • 3 pears
  • 35g butter
  • 100g Mascobado sugar
  • 75g white sugar
  • 100g flour
  • 1 tsp. baking powder
  • 4 eggs
  • 70g butter (melted and cooled)
  • 220ml milk
  • 100ml pouring cream
  • 1 tsp. vanilla extract
  • confectioner’s sugar
  • whipped cream

Preparation Instructions:

  1. Preheat the oven to 200°C (400°F). Grease a 2.5 litre ovenproof dish (as in the picture below).SONY DSC
  2. Wash, peel and core apples and pears. Cut them into slices.
  3. Melt butter in a large frying pan (over medium heat). Add apples and pears, cook for 5 minutes while stirring. Add Mascobado sugar and cook for 5 more minutes (until the mixture thickens). Take it away from the heat and let it cool down.
  4. Combine white sugar and sifted flour in a medium bowl. Lightly whisk eggs, extra butter, milk, cream and vanilla extract in a small bowl. Then, gradually, whisk the egg mixture into the flour mixture until smooth.
  5. Put the apples and pears into the ovenproof dish. Pour mixture over apples and pears.
  6. Bake Clafoutis for about 40 minutes in the middle of the oven.
  7. Dust with confectioner’s sugar. Serve hot with whipped cream.


(recipe after “Retro Favourites – Nostalgic Recipes”)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Caramelised Apple and Pear Clafoutis

Karamellisierte Apfel-Birnen-Clafoutis