Traditional Cakes

Shortcrust Plum Cake with Lemon Icing

Name: Shortcrust Plum Cake with Lemon Icing
Total time: 120 min
Ingredients: For the shortcrust pastry:; Plain flour – 150 g; Potato starch – 150 g; Gellwe Baking Powder – 1 tsp; Butter – 200 g; Icing sugar – 100 g; Egg yolks – 2; For the lemon icing:; Icing sugar – 150 g; Lemon juice – 2–3 tbsp; Additional ingredients:; Damson plums – 700 g; Flaked almonds – 2–3 tbsp

120 min.

Medium

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Ingredients:

For the shortcrust pastry:

Plain flour – 150 g
Potato starch – 150 g
Gellwe Baking Powder – 1 tsp
Butter – 200 g
Icing sugar – 100 g
Egg yolks – 2

For the lemon icing:

Icing sugar – 150 g
Lemon juice – 2–3 tbsp

Additional ingredients:

Damson plums – 700 g
Flaked almonds – 2–3 tbsp

A delicious shortcrust plum cake topped with a smooth lemon icing and toasted flaked almonds. Made with juicy plums and a delicate, buttery pastry, this homemade bake offers the perfect balance of sweet and tangy flavours. A wonderful choice for afternoon tea, family gatherings or a comforting autumn treat.

Preparation instructions:

1.

Prepare the pastry. Place both flours, the icing sugar, chopped butter, baking powder and egg yolks in a bowl. Mix everything together using an electric mixer, then knead into a ball of dough. Wrap in cling film and refrigerate for approximately 1 hour.
2.

Roll out the chilled pastry and use it to line the base of a 22 × 28 cm baking tin lined with baking parchment.
3.

Wash and dry the plums, remove the stones and cut into quarters. Arrange them closely together over the pastry, allowing the pieces to overlap. Place in a preheated oven and bake at 200°C for approximately 60 minutes.
4.

Prepare the icing. Mix the icing sugar with the lemon juice until smooth, then drizzle over the cake. Sprinkle with the flaked almonds, previously toasted in a dry frying pan.
5.

Enjoy!