The time is coming, when the days are getting shorter and the thermometer does not reach the hot summer temperatures anymore. Before we, the inhabitants of continental Europe, start to pack our sandals and short trousers back in the boxes with the “Summer” label, it is time to honour the end of this fantastic season one more time. During this period, we do not feel like eating watermelons anymore, but at the same time are not ready to face eating the apples already. What is the solution? The perfect fruit that is exactly big enough, has the right amount of softness and is just as versatile as apple (if not more). The plum!
Today, we would like to introduce you one of our favourite ways how we like to eat plums. That is the plum cake with poppy seed and crumbly topping, with its unique texture.
In Czech Republic, the plum cake with poppy seed is a traditional dessert. There are however many ways of enjoying the fresh plums in the late summer and early autumn. You can certainly find dumplings filled with plums, but most importantly: plum stew (povidla). The Czechs use the povidla on top of small traditional pies and “muffins” (vdolky) and as filling for doughnuts and buns. Not to mention slivovice, the plum liquor – in so many different forms turn the plums in Czech.
The different layers of this cake bring together the soft dough with juicy plums, aromatic poppy seeds with sugar and the crispy top layer that crowns the whole sweet “lasagne” 🙂 You don’t have to feel so guilty as poppy seeds are rich in nutrients. They will supply you with fiber and minerals like calcium, iron and zinc. That was known already by the Egyptians thousands of years ago. Nowadays, seeds of poppy is a well-established commercial crop in countries like Czech Republic, Germany, Turkey, India, France and East European region.
Plum cake with poppy recipe
» Serves: 10
» Time: 60 min
For the dough:
250 g flour
200 g sugar
150 ml sunflower oil
100 ml milk
40g cinnamon sugar
poppy mixed with powder sugar
For the crumbly topping:
200 g flour
140 g sugar
1/2 pack vanilla sugar (approximately 5 g)
100 g soft butter
- First prepare the crumbly topping: mix the flour, sugar, vanilla sugar and butter with your hands in a bowl until you have a smooth dough.
- In another bowl, mix the ingredients for the dough together and place the dough on a buttered baking sheet.
- Place the halved plums without a core on the dough, sprinkle with cinnamon sugar and then add the poppy powdered sugar mixture and finally the crumbly topping on top.
- Bake the dough for 35 minutes at 180 °C.
- Make sure you pick plums that are already very soft – those are the sweetest and will compliment the cake the most.
- Tip of a milk sommelier? Serve with a cold milk or enjoy with semi-sweet hot chocolate (you will find our recipe for delicious hot chocolate soon here).
- The best way to store the cake is to leave it in the baking tray covered by kitchen towel. Like this the cake will keep its moist and won’t get dry. (In the summer, fell free to store it in the fridge to keep it fresh).