Cinnamon plum crumble cake
Ingredients
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200g plain flour
200g self-raising flour
185g unsalted butter, chopped
165g caster sugar
3 egg yolks
120g sour cream
800g blood plums, halved, seeded
2 tbsp almond meal
1½ tbsp caster sugar, extra
1 tsp ground cinnamon
Crumble
75g plain flour
30g almond meal
55g firmly packed brown sugar
150g unsalted butter, chopped
80g natural flaked almonds
Method
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Mix flours, butter and sugar until mixture is crumbly. Add egg yolks and sour cream; mix until mixture just comes together. Knead dough on lightly floured surface until smooth. Wrap in clingfilm. Refrigerate for at least 4 hours.
Make crumble: Mix together all the ingredients, except almonds, until crumbly; stir in almonds.
Preheat oven to 180°C. Place an oven tray in oven while preheating. Grease a 25cm springform pan well; dust with a little flour, shake out excess.
Roll pastry between sheets of baking paper until 35cm round. Ease into pan to cover base and come halfway up sides.
Combine plums and almond meal in a bowl; place in pastry case. Sprinkle crumble over.
Bake in the lower half of the oven until a skewer inserted into the centre comes out clean, about 90 mins. Sprinkle with combined extra sugar and cinnamon. Cool in pan. Serve.