Plum Yeast Cake
Plum Yeast Cake - Light yeasted dough studded with sweet stone fruit
Healthy, because
Even smarter
Nutritional values
The golden yellow flesh of mirabelles contains large amounts of pantothenic acid. This substance, also known as vitamin B5, is involved in cell metabolism, e.g. ensures shiny, luxuriant hair and is said to have anti-aging effects.
Don't let the green exterior fool you: Mirabelle plums are among the sweetest of the 2000 plum varieties known worldwide and have a particularly intense aroma.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 9 ozs Pastry flour
- 9 ozs Whole wheat flour
- 1 fresh Yeast
- 1 cup Buttermilk (room temperature)
- 1 egg
- 4 ozs sugar
- 1 oz softened butter
- 1 pinch salt
- 2 ⅕ lbs Mirabelle plum
- 2 ozs Shelled pistachio
- 4 Tbsps powdered sugar (about 40 grams)
Kitchen utensils
Preparation steps
Whisk together both flours in a bowl. Add yeast and crumble with your fingers until fine.
Add the buttermilk, egg and sugar to the bowl and knead with a dough hook of a hand mixer to form a soft dough.
Add a pinch of salt and then add the butter, a few pieces at a time, and continue kneading until the dough pulls away from the bowl.
Cover bowl and let rise in a warm place until dough has doubled in bulk, about 40 minutes.
Meanwhile, rinse plums, wipe dry, halve and remove the pits.
Line a baking sheet with parchment paper. Knead the dough again, then transfer to the baking sheet and roll out to fill the sheet. Cover and let rise again for 30 minutes.
Firmly press the plums into the dough. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the middle rack, 45-50 minutes.
Coarsely chop the pistachios with a large knife. Sprinkle over the cake.
Place the powdered sugar in a small strainer and sprinkle over the cake. Cut the cake to serve.
