Time goes by so quickly and my little summer break is over. Although I don’t really know where the “summer” was during this break, which frustrates me in the long term. But enough about the weather, let’s get to the recipe I brought you today: Healthier Plum Pudding Cake. What’s delicious, friends. So creamy, juicy and crunchy. The sweetness of the dough in contrast to the slight sourness of the plums… just so delicious! I feel like I’m almost too late for this year’s plum season. Am I the only one who gets the feeling that plums end up in the supermarket earlier every year? I saw the first ones in July – but for me they still belong in September. So I would say, quickly grab a few plums while you can still find them. And as always, here are all the facts at a glance:
- Shortcrust pastry, vanilla pudding and plums,
- sweet and slightly sour,
- creamy, juicy and crispy,
- healthier,
- easy to veganize,
- made easy.
A cake with plums, vanilla pudding and sprinkles
As always, I tried to make the cake healthier by swapping ingredients one or another: Instead of wheat flour, I used a mixture of spelled and wholemeal spelled flour and erythritol instead of sugar. I added some low-fat quark to the pudding to add some protein and make it creamier. If you prefer to bake the cake vegan: no problem at all. Instead of normal butter, just use a vegan version and just use a vegan quark instead of low-fat quark. That should work as well. 🙂 I can definitely recommend that you try this cake. Incredibly delicious, this thing!
Recipe: simple, healthier plum pudding cake
This plum pudding cake is healthier, easy to make and creamy, juicy and crunchy at the same time. With sugar substitute.
Court:
Cake
Keyword:
simple, healthier, cake, pudding, crumble cake, plums
portions: 12 pieces
Base + sprinkles
- 150
G
spelled flour* - 100
G
Wholemeal spelled flour* - 90
G
coarse oatmeal - 140
G
erythritol** - 1
TL
Cinnamon - 1
prize
Salt - 130
G
Butter,
optional: vegan - 1
TL
vanilla extract - 50
ml
Plant drink
if necessary
pudding
- 400
ml
Plant drink - 1
P
Vanilla pudding powder - 3
EL
Erythritol - 250
G
Lowfat quark,
optional: vegan quark
Topping:
- 750
G
plums - 1
EL
Erythritol - 1/2
TL
Cinnamon - 20
G
Almond flakes
- For the pudding, mix approx. 8 tablespoons of the drink with vanilla pudding powder and erythritol. Bring the remaining drink to the boil, add the pudding mixture and mix well. Bring to the boil again briefly and remove from the heat. Allow to cool slightly and stir in low-fat quark. Allow to cool completely, stirring occasionally to prevent skin from forming.
-
Wash and remove the stones from the plums, but do not cut them all the way through.
- For the shortcrust pastry, first knead all the ingredients with the dough hook of the hand mixer and then with your hands to form a cohesive dough, which can still be a bit crumbly.
-
Line the bottom of a 26cm springform pan with baking paper. Preheat oven to 180°C top/bottom heat.
- Remove 2/3 of the dough, pour it into the prepared form and line the form with it, pulling it up around the edge by approx. 2cm.
- Pour the pudding onto the shortcrust pastry base and spread it evenly. Top with plums. Mix erythritol and cinnamon and spread over it. Sprinkle with the remaining sprinkles. Add the flaked almonds on top and bake in the hot oven for around 60 minutes. If the crumbles become too dark, cover them with baking paper. Remove from oven and allow to cool. Optionally sprinkle with powdered sugar and serve.
Difficulty: very easy
* If you want, you can also use just spelled flour or the same amount of wheat flour.
** Alternatively, you can also use conventional sugar in the same amount.
Source: Mara’s original
Looking for more summer cakes? Nice! I have some there. Take a look here in Wonderland:
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Have you tried the recipe?
I’m really happy about that! If you’d like, show me your result on Instagram and feel free to tag @maraswunderland and use the hashtag #maraswunderland. I am always very enthusiastic about your creations of my recipes! 🙂
Did you like it? What have you changed?
Like myself, many people always change little things about the recipes. You too? Feel free to tell me about it here in the comments. It’s wonderful to hear what you do with the recipes. And of course how you liked it!
You have a question?
Then feel free to leave it here in the comments. I can’t promise that I’ll respond in an absolutely timely manner, but I always try to keep an eye on it and respond quickly.
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Happy Sunday to you, dear ones!
Mara
