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  • Author: Bake to the roots
  • Prep Time: 70
  • Cook Time: 30
  • Total Time: 100



For the dough

  • 3 1/8 cups (400g) all-purpose flour
  • 3/4 cup (150g) sugar
  • 1/3 cup (80g) butter, melted
  • 2/3 cup (150ml) milk
  • 1 large egg
  • 1 oz. (30g) fresh yeast
  • pinch of salt

For the topping

  • 3542 oz. (1-1,2kg) damson plums
  • 2 tbsp. damson jam
  • 3 tsp. sugar
  • 1/2 tsp. cinnamon


  1. Sift the flour in a bowl. Make a little hollow in the middle and add the crumbled yeast. Add a teaspoon of the sugar and some tablespoons of the lukewarm milk and stir until the yeast has dissolved almost completely. Dust with some of the flour and cover with a kitchen towel. Let raise in a warm place for 10 minutes.
  2. Melt the butter and let cool down. Mix the flour and yeast-mix with the remaining milk, sugar, the melted butter and salt and knead until you get a smooth dough.
  3. Cover and let raise in a warm place for 30 minutes.
  4. Preheat the oven to 390°F (200°C). While the dough is raising, wash and dry the plums. Remove the stones and cut the plums (you should get quarters that are still connected). Prepare a baking sheet (or two tart tins) with baking parchment. Roll out the dough and place on the sheet or the tins. Form only a small rim. Place the plums on the dough – one close to another – and bake for about 30 minutes. The dough shound be crisp but not dark.
  5. While the cake is baking, mix the damson jam with sugar and cinnamon. As soon as the cake is done, take it out of the oven and brush with the mix.


  • Recipe is good for one baking sheet or two tart tins


  • Serving Size: 12