It’s time for Lushoto plums

pflaumen-topIt’s the time of year for sweet and juicy oh-so-yummy Lushoto plums, which are available briefly from around January to March.

This recipe combines the best in Tanzanian fruit and traditional German baking and is best eaten fresh with coffee and friends.

The best of Tanzanian fruits and German baking.

The best of Tanzanian fruits and German baking brought together in one amazing dessert.

330g butter
350g sugar
350g flour
6 eggs
1/2 vanilla bean scraped or 1 tsp. vanilla extract
1 Tbsp baking powder
750g plums
2 stalks rhubarb, finally chopped

Crumble topping:
250g flour
150g sugar
1/2 vanilla bean scraped or 1 tsp. vanilla extract
2 MSP (a.k.a. knife tips) cinnamon
100g butter

Prep: 20mins
Baking: 40 minutes

1. Heat oven to 180ºC and prepare a high-sided baking pan (or even a flan pan if you like fancy edges) with parchment paper or butter for a golden crust.

2. Remove pit, quarter plums. You can also cut 2-3 thin slices of plum on either side of the pit, and just eat whatever is left over as you’re working. Makes your prep time a bit faster, but adds more juices which can be problematic and leave your dough gooey.

3. Melt butter and beat in sugar until frothy.

4. Separate eggs: add the egg yolks to the sugar-butter mix. Beat the egg whites until frothy like snow. Remember to use a metal or glass dish to beat egg whites — it won’t work in plastic!

5. Stir the the butter/sugar/egg yoke mixture and add the remaining ingredients. Then fold in the whipped eggwhitesnow (as the Germans call it.)

6. Spread out the dough on the sheet, sprinkle on some finely chopped rhubarb for just a hint of added zing and top with a single layer of plums. Depending how you cut the plums, lay the skin side down, to keep excess juices away from the dough.

Crumble topping:

7. Knead all ingredients together and crumble. Spread desired amount on top of the cake. Leftover crumble can be frozen for next time.

8. Bake for 40 minutes. This could vary depending on how hot your oven is so keep a close eye. It’s cooked when you prick the centre of the cake with a fork or knife and it comes out clean.

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About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!