Plum cake with crumble

Ingredients:

Hull

• 225 g universal light gluten-free flour
• 100 g butter
• 65 g of sugar
• 1 pk vanilla sugar
• 1 egg
• 1 pinch of salt
• 1 tbsp linseed, ground

Filling

• 1 kg fresh plums
• 2 tablespoons cinnamon sugar
• Crumble
• 100 g all-purpose light gluten-free flour
• 75 g butter
• 75 g sugar
• 1 pk vanilla sugar
• 1 pinch of salt
• 50 g almonds, ground

Procedure:

Hull:

1. In a bowl, mix all the ingredients except the butter. Cut the butter into cubes. Gradually add to the prepared mixture and knead everything between your fingers until you have a dough.
2. Wrap in cling film and leave to rest for about 30 minutes.
3. Preheat the oven to 200 °C (upper/lower heat).
4. Meanwhile, prepare the fruit. Cut the washed plums into quarters.

Crumble:

1. Mix the flour, vanilla sugar, salt and ground almonds. Cut the butter into cubes and work it with the sugar between your fingers. Gradually add the flour mixture and knead between your fingers until a crumble forms.
2. Cut a circle from baking paper to fit the circumference of the tin, place in the tin and press the dough to the bottom of the tin. Place the plums in a circle, from the circumference to the centre, and sprinkle with cinnamon sugar. Finally, sprinkle the crumble over the cake. Place in the oven for about 35 minutes.
3. Let the cake cool, cut and decorate with a scoop of cold cream or vanilla ice cream.