Summary

Ingredients

• 150 g butter, soft
• 100 g suar, brown
• 1 egg (s)
• 50 g almond (s), finely round
• 2 tablespoons oil
• 1 pinch (s) salt
• 1 pinch (s) ground cinnamon
• 0.5 teaspoon ½ lemon juice
• 300 g spelled, finely round
• 0.5 teaspoon ½ baking powder
• 30 g sunflower seeds
• 25 g oatmeal

For covering:

• 500 g fruit, stone fruit (e.. cherries, plums, apricots)

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Instructions

1. For the dough, mix the softened butter with the sugar in a bowl until creamy, add the egg and work in. Mix in the ground almonds, cream, salt, cinnamon and lemon. Add the spelled flour and baking powder and knead until a crumbly dough is formed.
2. Grease the springform pan (26 cm diameter) and sprinkle with half of the sunflower seeds. Pour 2/3 of the crumbly dough into the mold and press together with your fingers to form a base, forming an approx. 1 cm high edge. Sprinkle the oat flakes on the dough base.
3. Wash the fruit, remove the stalk, stone and drain. Then spread on the floor. Crumble the remaining third of the dough as a crumble and sprinkle with the remaining sunflower seeds. Bake the cake at 190 ° C on the middle shelf in the preheated oven for about 35 minutes until golden brown.