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Cooking
Classic Yeasted Plum Sheet Cake with Crumble Topping
· 9 servings
Make the yeast dough in a mixer
Put both types of flour into a bowl. Add the yeast, sugars, salt and lemon zest. Mix, make a well in the centre and pour in the warm milk, cream, egg yolk, rum and melted (warm) butter. Knead in a stand mixer for about 10 minutes, until you have a smooth, elastic dough.
Let the dough rise
Cover the bowl of kneaded dough with a clean kitchen towel. Leave it to rise in a warm place for about 1 to 1.5 hours. The dough needs to at least double in size, so give it plenty of time.
Prepare the plums and walnut crumble
Wash the plums, remove the stones and halve them. Toss with the cinnamon and poppy seeds. In a smaller bowl, rub the cold butter between your fingers with the sugar, coarse flour, ground walnuts, salt and cinnamon until crumbly. Let the finished crumble rest in the fridge.
Assemble the cake in the tin
Roll out the risen dough to fit a tin lined with baking paper. Arrange the plum halves cut-side up on top and scatter generously with the crumble. Leave the assembled cake in the tin to rise for a further 15 minutes.
Bake the plum cake
Preheat the oven to 180°C. Bake the cake for about 30 minutes, until the edges are beautifully golden and the crumble is crisp.
Brush the edges to finish
As soon as it comes out of the oven, brush the exposed edges of the dough with a mixture of melted butter and rum. This gives the cake a wonderful aroma.