Intensively purple plum cake
Ingredients for dough (baking tin of approx. 22 cm):
- 200 g of blue maize
- 60 g of potato flour
- 70 g of caster sugar
- 200 g of butter
- 3 spoons of water (or more if needed)
- Fruit: 1,5kg of Hungarian plums
- 100 g of brown sugar
- 1 vanilla bean or vanilla sugar
- 1 spoon of cinnamon
- 1 spoon of potato flour
Mix maize flour, potato flour and caster sugar. Add a block of cold butter and chop all the ingredients with a knife. Create crumble topping with your fingers, add some water and knead well. Divide the dough into two even parts, wrap them in the sheets of cling film and place in the fridge for minimum 1h. Remove the plum seeds. Add the plums to the cooking pot with sugar, vanilla and cinnamon inside. Fry for about 30 minutes until the juice shrinks into syrup. Stir the potato flour with water and add it to the plums. Bring to boil. Take off the heat.
Put the first layer of dough on a baking tray. Place the plums on the layer of dough. Grate the other layer on a grater with large holes to sprinkle its pieces onto the plums. Place in the oven preheated to 180 degrees for 35-40 minutes.
Enjoy the meal!