At a glance
You're making a fluffy yeasted sheet cake that combines sweet plums, warm cinnamon spices, and a crunchy walnut crumble—the most time-consuming part is letting the dough rise for about 1.5 hours, but it's worth the wait for that tender, aromatic result. Once the dough has doubled, assembly is quick and straightforward, and you'll finish with a buttery rum brush right out of the oven.
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Making the yeasted dough in a stand mixer
Put both types of flour into a bowl. Add the yeast, sugars, salt and lemon zest. Mix well, make a well in the centre and pour in the lukewarm milk, cream, egg yolk, rum and lukewarm butter. Knead in a stand mixer for about 10 minutes, until you have a smooth, elastic dough.
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Letting the dough rise
Cover the bowl with the finished dough with a clean tea towel. Leave it to rise in a warm place for roughly 1 to 1.5 hours. The dough needs to at least double in volume, so give it plenty of time.
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Preparing the plums and walnut crumble
Wash the plums, remove the stones and halve them. Mix with cinnamon and poppy seeds. In a smaller bowl, rub the cold butter, sugar, coarse flour, ground walnuts, salt and cinnamon between your fingers to form crumbs. Pop the finished crumble in the fridge to rest.
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