Ingredients (for seven people):
- 350g wheat flour
- 100g almonds ground
- 200g sugar
- pinch of salt
- 1½ teaspoons cornflour
- 1½ teaspoons baking powder
- 75g Alsan
- 3-4 tablespoons agave nectar
- 300ml soy drink
- 50g vegan alternative to yogurt
- 6-8 large plums
- 120ml pear juice, unfiltered
- 1 lemon, rind grated fresh
- cinnamon sugar (1 teaspoon cinnamon and 3 tablespoons sugar mixed)
- Wash and stone plums, cut into slices. Bring pear juice in a saucepan to a boil, simmer plum pieces over low heat in the liquid, stirring from time to time, until the juice content is approximately reduced by half.
- Dough: Mix all the dry ingredients in a large mixing bowl. Add small pieces Alsan, agave syrup and soy drink and work with the hand mixer to form homogeneous dough. Add the vegan alternative to yogurt and freshly grated zest of one lemon last and stir evenly.
- Grease a baking mold (or a springform pan) with a little vegetable margarine thoroughly and sprinkle evenly with cinnamon sugar. Pour plum pear mass in the mold and cover everything with dough.
- Bake at 180 °C in a preheated oven about 30-40 minutes until golden brown. Allow to cool in the baking dish or remove cake from the springform pan still warm (see tip).
Our tip: Our pear plum pie is also delicious as upside down pie: Separate the cake immediately from the springform pan using a sharp knife. Put a cake plate on top and turn it around.
Also useable: our finished baking mix for cake dough!
Recipe by Sophie Mathisz