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In keeping with late summer, I'll show you a recipe for a delicious plum cake with two different types of crumble that crowns every coffee table.

You can find the video for the recipe here_cc781905-5cde-3194-bb3b- 136bad5cf58d_ .


  1. For the pre-dough, in a small bowl or measuring cup, combine flour, yeast, a pinch of sugar, and water or milk. Then let stand for 15 minutes.

  2. For the dough, combine the flour, muscovado sugar, and salt in a large bowl. Mix the water or milk, olive oil and the egg and add to the flour mixture, followed by the grating of an unwaxed lemon or orange and the pre-dough. Knead in a food processor or hand mixer fitted with a dough hook for about four minutes. keep patience! The dough is quite soft.

  3. Spread a few teaspoons of olive oil in the baking pan. Pour the batter into the baking pan and a teaspoon of olive oil directly onto the batter. Spread the batter evenly in the baking pan. Then cover with a damp kitchen towel and let rise for 45 minutes.

  4. In the meantime, prepare the plums and crumble. Wash, stone and halve the plums. Mix together all the ingredients for the crumbles, incorporating the cold butter until crumbles form. Preheat the oven to 180 degrees fan or bottom heat.

  5. Place the plum halves cut-side up on the dough. Finally spread the crumble on top and let it rise for 30 minutes. Bake for about 45 minutes until the cake is golden brown. Leave to cool on a wire rack.


For a _cc781905-5cde-3194-bb3b- 136bad5cf58d_ sponge cake pan   with a diameter of 30 cm


For the dough:

  • 50 g whole wheat or spelled flour

  • 7 grams of dry yeast

  • a pinch of sugar

  • 100 ml water or milk, lukewarm

  • For the dough: 250 g flour

  • 30g to 50g muscovado sugar (depending on taste)

  • 3/4 tsp salt

  • 75 ml warm water (or milk)

  • 50ml olive oil

  • an egg

  • finely grated zest of an unwaxed lemon or orange

  • a few teaspoons olive oil for the dough and the baking pan

  • approx. 600 g ripe plums or other stone fruit, washed, pitted and halved

For the sprinkles:

  • 70 grams of flour

  • 60 grams of sugar

  • 1/2 tsp cinnamon

  • 50 g sliced almonds

  • a pinch of salt

  • 60 g butter, cold and cut into cubes

Or :

  • 40 grams of flour

  • 60g Muscovado sugar

  • 40 g pecans or walnuts, chopped

  • 40 g coarse wholemeal oat flakes

  • a pinch of salt

  • 60 g butter, cold and cut into cubes

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