Fruity plum dessert with spelt base – grandma’s secret recipe rediscovered
A Zwetschkenfleck, just like grandma used to bake it, brings back memories of warm summer days and the wonderful aroma from the kitchen. Today we are bringing this classic recipe back – with a modern twist: a fluffy spelt base, baked with freshly ground flour from a Salzburg flour mill. This makes tradition taste twice as good.
Why spelt? A healthy basis for the plum stain
Spelt flour is not only nutty and aromatic, but also particularly digestible. If you grind the grain yourself, for example with a Salzburg grain mill, you get a particularly fresh flour full of nutrients. This awareness of natural ingredients gives the Zwetschkenfleck a very special touch.
Ingredients for the plum tart with spelt base
- 500 g plums, halved and pitted
- 250 g spelt flour (preferably freshly ground)
- 100 g butter (soft)
- 80 g sugar
- 1 egg
- 1 sachet of vanilla sugar
- 1 teaspoon baking powder
- 1 pinch of salt
Preparation – step by step
- Preheat the oven to 180 °C top/bottom heat.
- Beat the butter, sugar, vanilla sugar and egg until creamy.
- Mix the spelt flour, baking powder and salt and knead into the butter mixture until a smooth dough is formed.
- Roll out the dough onto a greased baking tray.
- Spread the plums close together on the pastry.
- Optional: Sprinkle with a little cinnamon and sugar.
- Bake the cake for approx. 30-35 minutes until golden brown.
Baking with tradition and quality
Freshly ground flour, as produced with the Salzburg grain mills, gives the Zwetschkenfleck its special aroma. The direct connection to the raw materials creates a conscious connection to your own food. With a Zwetschkenfleck made from spelt and fresh flour, every bite tastes of home and quality.
Try it out and bring a piece of childhood back to your plate – fruity, juicy and simply delicious!
Keywords: plum cake, spelt base, recipe, granny recipe, plum cake, salzburg grain mill, hand mill, wholefood baking, spelt flour, spelt plum cake, plum cake, homemade, regional baking, organic baking
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