| Gluten-free |
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for a square baking tray, approx. 24 x 24 cm
For the dough:
- 100 g Ruut cassava flour
- 55 g ground almonds
- 50 g gluten-free oat flour
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- 1 pinch of salt
- 1 large egg
- 120 g butter
- 3 tbsp maple syrup
For the plums:
- 500 g plums
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp cornstarch
For the quark cream:
- 300 g low-fat quark
- 1 large egg
- 40 g sugar
- 30 ml (plant-based) milk
- A little lemon zest
For the crumble topping:
- 120 g gluten-free oat flakes
- 70 g cold butter
- 60 g sugar
- 1 tsp cinnamon
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
Dough:
- Place all the ingredients in a bowl and knead with your hands to form a smooth dough. Wrap the dough in cling film and place in the refrigerator for approx. 1 hour.
- In the meantime, prepare the plum compote.
- Crumble the dough into the baking pan and press it with your hands to form a smooth dough base. You don't need to form a rim.
Plum compote:
- Wash and pit the plums. Place them in a saucepan with the maple syrup and cinnamon and simmer for about 15 minutes. Remove some of the plum juice and mix with a teaspoon of starch.
- Purée the plums a little more with a hand blender, stir in the starch and bring the mixture to the boil again briefly, stirring constantly. Set aside and leave to cool.
Quark cream:
- Place all the ingredients in a bowl and whisk until smooth. Spread the cream over the pastry base and top with the plum compote. Cover with the crumble topping.
- Bake the cake in a preheated oven at 200°C, top and bottom heat, for 35-40 minutes. Allow to cool and enjoy. The cake will keep for 2-3 days in the refrigerator.
Crumble topping:
- Knead all the ingredients together with your hands to form a crumbly mixture.
