Plum stain

They sweeten our summer finale and open up a new color spectrum in our diet. Their delicious flesh gives us a taste of the sensual delights of autumn and slowly makes us long for the smell of cinnamon.

Plums are a gift from heaven and symbolize the abundance that harvest time holds for us.

Whether wrapped in savory dumpling dough, as a roast or compote, in a rum pot or as a finishing touch in grandma's Hollerkoch - they take their stage and shine both as a subtle decoration and as the leading actresses.

We start the season with a plum tart. You can also use the dough for other fruit tarts.

We recommend a blue print apron, plenty of red lipstick and a playlist with a selection from FKJ, Molden, Resetarits, Soyka, Wirth, Debussy and Mac Miller. And, here we go!

What we need

one mug (approx. 1/4 l)

approx. 6 plums, depending on the size of the pan

3 eggs

2x the mug full of coarse flour

1x the mug full of sugar

1/2 cup of oil

1/2 teaspoon of milk (or plant milk)

1 sachet of baking powder

💜 Preheat the oven to 180 degrees top/bottom heat

💜 Beat the eggs and sugar until frothy

💜 Grease and flour the pan

💜 Mix the baking powder and flour

Alternate adding the milk/oil mixture and flour to the dough

💜 Pour the batter into the pan

💜 Add halved or quartered plums - don't worry if they sink!!!

💜 Place in the oven and bake for approx. 30 minutes, depending on the size of the pan

Enjoy!!! Have fun! 💚