Ingredients for a 26 cm Ø pie tin:

For the shortcrust pastry:
200 g wholemeal spelt flour (80 %)
100 g wheat flour
1 egg
½ teaspoon cream of tartar baking powder
80 g whole cane sugar
100 g butter
a pinch of whole sea salt
For the filling:
3 tablespoons ground nuts
500 g plums
2 apples
50 g whole cane sugar
juice of one lemon
For the nut topping:
about 80 g ground nuts
70 g whole cane sugar
about ½ l cream
1 sachet vanilla sugar
1 egg
a little ground vanilla
Also:
a little fat and flour for dusting the baking tin,
possibly whole cane sugar,
ground cinnamon

Preparation:

1. For the shortcrust pastry, knead the spelt and wholemeal wheat flour, egg, cream of tartar baking powder, whole cane sugar, butter and a pinch of whole sea salt into a smooth dough. Wrap in cling film and place in the refrigerator.
2. In the meantime, for the filling, wash, halve, core and slice the plums.
3. Wash, quarter and core the apples, then cut the quarters into thin slices.
4. Wash, halve and juice the lemon, then pour the juice over the fruit.
5. Lightly grease the pie dish and dust with a little flour.
6. Place the dough in the baking tin, create a raised edge and sprinkle with the ground nuts.
7. Arrange the plum and apple slices alternately on the dough base.
8. For the nut topping, mix the ground nuts with the whole cane sugar, cream, vanilla sugar, egg and ground vanilla until smooth and spread evenly over the fruit.
9. Bake the plum and apple cake on the bottom rack of the oven at 180 degrees C for about 25 minutes. Then remove the cake from the oven and allow to cool.
10. Before serving, you can dust the cake with a little whole cane sugar and cinnamon powder.

Product description:

Plums are in season from July to October. They are blue-violet in colour and can be recognised by a pronounced abdominal seam. The flesh is difficult to separate from the stone. They can be eaten raw or used in a cake or pie. When cooked, plums are ideal for making compote, jam or jelly.