At a glance
You're making a light, fluffy yeasted cake layered with juicy cinnamon-spiced plums and a crunchy walnut crumble—the longest part is letting the dough rise for about 1.5 hours, but the actual hands-on work is quick and straightforward. The result is a stunning dessert that fills your kitchen with the aroma of cinnamon and tastes even better when served slightly warm.
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Making the yeasted dough in a stand mixer
Put both types of flour into a mixing bowl. Add the yeast, sugars, salt and lemon zest. Stir together, make a well in the centre and pour in the warm milk, cream, egg yolk, rum and warm melted 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 risen dough with a clean tea 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.
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Preparing the plums and walnut crumble
Wash the plums, remove the stones and halve them. Toss them with cinnamon and poppy seeds. In a smaller bowl, rub together the cold butter, sugar, coarse flour, ground walnuts, salt and cinnamon with your fingers until crumbly. Let the finished crumble rest in the fridge.
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