Cinnamon plum crumble cake

Layers of pastry, fruit and crumble topping!

This aromatic cake is a bit like a pie with an outer pastry, plum filling and a crunchy topping will warm the spirits with undertones of cinnamon while baked plums provide a rich, juicy flavour.

Choose a red-fleshed plum variety for this recipe. Our favourite is the blood plum, also known as the satsuma plum, which has good flavour and holds its shape well during baking.

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1.Process flours, butter and sugar until mixture is crumbly. Add egg yolks and sour cream; process until mixture just comes together. Knead dough on lightly floured surface until smooth. Enclose in plastic wrap. Refrigerate for 4 hours or overnight.
2.Make crumble. Using your fingertips, gently rub almonds, flour, almond meal, sugar and butter until mixture resembles a coarse, chunky texture.
3.Preheat oven to 180°C/350°F. Place an oven tray in oven while preheating. Grease a 25cm springform pan well; dust with a little flour, shake out excess (see tips).
4.Roll pastry between sheets of baking paper until 30cm round. Ease pastry into pan to cover base and come up side of pan. Combine plums, almond meal, extra sugar and cinnamon in a medium bowl; place in pastry case. Scatter top with crumble.
5.Bake in the lower half of the oven for 1½ hours or until a skewer inserted into the centre comes out clean; cover cake loosely with foil if it starts to over-brown. Remove from oven. Cool in pan.
6.Serve cake warm or at room temperature.

Lock the base of the springform pan in upside down so that the base is level; this will make it easier to remove the cake from the base. This cake would also be delicious made with peaches or nectarines.

Serve dusted with sifted icing sugar, and with ice-cream, thick (double) cream or custard on the side.

Cake is best made on day of serving.


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