Plum Platz
This recipe makes 8 servings
The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
Ingredients
- Base:
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/4 cup butter 1/4 cup butter
- 1/4 cup lard 1/4 cup lard
- 1/4 cup cold water , (approx)1/4 cup cold water, (approx)
- Filling:
- 4 cups quartered plums , (about 1-1/2 lb/750g)4 cups quartered plums, (about 1-1/2 lb/750g)
- 1 cup granulated sugar 1 cup granulated sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 pinch salt 1 pinch salt
Preparation
Base: In large bowl, combine flour and salt. Using pastry blender, cut in butter and lard unto crumbly. Using fork, gradually stir in water until pastry holds together. Gather dough into ball. On pastry cloth and using stockinette-covered rolling pin, roll out pastry to fit 9-inch (2.5 L) square cake pan. Set aside.
Filling: In bowl, combine plums with half of the sugar; spoon into base. In same bowl, beat eggs, vanilla and remaining sugar. In separate bowl, stir together flour, baking powder and salt ; stir into egg mixture. Drizzle evenly over plums.
Bake in 425°F (220°) oven for 10 minutes; reduce heat to 350°F (180°C) for 30 to 40 minutes or until pastry is golden brown and fruit is tender when tested with point of knife.
Related content
-
Plum Sour Cream Kuchen
This light, plum-topped cake is a superb fall dessert.
-
Perfect Plum Cake
A sponge cake with a creamy filling and crumbly topping makes for a winner of a coffee cake....
-
Plum and Almond Tart
The luscious tang of fresh plums tastily complements the sweetness of almonds in this summer...
-
Plum and Rhubarb Cobbler
Don't forgo the vanilla bean. It's the perfect accent for this vibrant tangy-sweet dessert.
