ZWETSCHGENKUCHEN - PLUM CAKE
This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give the treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream.
Provided by Julesong
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
- Mix egg and water; stir into flour mixture.
- Gather pastry into a ball; knead just until smooth, 5 or 6 times.
- Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
- Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
- Mix sugar, flour and cinnamon; sprinkle over plums.
- Sprinkle with almonds.
- Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
Nutrition Facts : Calories 535, Fat 19.1, SaturatedFat 3.2, Cholesterol 35.2, Sodium 444.4, Carbohydrate 86.1, Fiber 4.1, Sugar 48.7, Protein 7.8
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