Plum Crumble Cake
With its high fibre content, wholemeal spelt flour is not only good for the digestion, but also contains the essential amino acid tryptophane, which can have a mood-lifting effect - the body can convert it into the good mood hormone serotonin and ensure a cheerful mood. Plums are relatively low in acidity and are therefore easy to digest even for sensitive stomachs.
Fancy a summer cake, but the season's not right? No problem, if you make provisions in good time - the plums can be halved and pitted and frozen. Other stone fruit varieties taste great in this cake too, of course.
For the cake: pile flour mixed with sugar on the work surface and make a well in the center. Add an egg to the well and cut butter into small pieces. Place butter pieces around the well and chop all ingredients thoroughly with a knife until crumbly. With your hands, knead into a smooth dough and wrap in plastic wrap. Refrigerate for 30 minutes.
Rinse, halve and pit plums. Roll out dough on a dusted with flour work surface and line buttered tart pan with it, making 3 cm (approximately 1 1/4 inch) edge all around. Sprinkle with breadcrumbs and prick with a fork several times. Arrange plums, cut side down, on the dough.
For the crumble: mix butter with flour and sugar and crumble with your hands. Sprinkle over plums. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and cool slightly. Loosen from the pan and serve.