Badischer Zwetschgenkuchen

Some of Germany’s best plums come from around Baden in the south-west of the country. Sweet, quartered plums are lightly pressed into a sweet, rich yeast dough and baked, then served topped with flaked almonds and lemon sugar.

Serves 6-8

• 200g (7 oz) plain flour, sifted with a pinch of salt
• 1 sachet dried fast-action yeast
• 40g (1½ oz) butter, at room temperature
• 5 tablespoons caster sugar
• 1 small free-range egg, beaten
• 100ml (3½ fl oz) milk, lukewarm
• about 750g (1¾ lb) plums, stoned and quartered
• 25g 91 oz) flaked almonds grated zest of lemon

1. Mix the flour with the yeast, rub in the butter then mix in 3 tablespoons of the sugar. Make a well in the centre the beat in the egg and milk until you have a soft, smooth dough. Mix well in the bowl and knead for about 4 minutes.
2. Grease a 25cm (10-inch) shallow, round springform cake tin. Roll or pat out the dough to fit the tin. Dip your fingers in flour if the dough sticks. Press it in lightly, talking it right to the edge. Cover and leave to rise until doubled in size, about ½ to 1 hour.
3. Arrange the plum quarters skin-side-down in circles on top. Sprinkle over remaining sugar.
4. Heat the oven to Gas Mark 4/180°C/350°F and bake the cake for about 35-40 minutes until it has risen and the plums are soft.
5. Cool in the tin and scatter over the almonds and lemon zest. Remove from the tin and cool completely on a wire rack.

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