Vegan Poppy Seed Plum Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 135 g flour
- 125 g poppy seeds, whole
- 100 g suar
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
- 200 ml soy milk (soy drink)
- 50 ml unflavored oil
- 1 tablespoon apple cider vinegar
- 1 pinch (s) salt
For the cream:
- 100 g marzipan
- 1 tablespoon cornstarch
- 100 ml soy milk (soy drink)
- 1 pinch (s) salt
For the sprinkles:
- 20 g suar
- 15 g poppy seeds
- 30 g mararine
- 40 grams flour
Also:
- 500 g plum (s), halved and pitted
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour, poppy seeds, sugar, baking powder, vanilla sugar and salt in a bowl. Measure the liquid ingredients in a measuring cup and stir. Add to the dry ingredients and stir with a whisk.
- For the marzipan cream, bring the soy milk to the boil with a pinch of salt. Add the marzipan and crush it with a fork. Stir vigorously until the marzipan has dissolved. Stir in the starch and bring to the boil again.
- For the crumble, knead the ingredients into crumble with your hands.
- Grease a 26-inch springform pan and add the batter first. Then spread the cream on it like a cow stain. Spread the plums on top and top with sprinkles. Bake at 180 degrees for about 40 minutes and allow to cool.
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