Spelt cake with plums

1. 

wholemeal spelt flour 1.1 lb (500 g) • unsalted butter 4.5 oz (125 g) • sugar granulated 1 oz (30 g) • salt • semi skimmed milk 1,5% 1.1 cup (250 ml) • instant yeast 0.25 oz (6 g)

Sift the flour into a bowl. Add melted, cooled butter, sugar, a pinch of salt, warm milk and yeast.

2. 

Knead the dough and let rise covered in a warm place for an hour.

3. 

all-purpose flour / plain flour

Put the risen dough on a floured board, knead and roll out to the size of one larger or two smaller sheets (30x20cm).

4. 

unsalted butter • all-purpose flour / plain flour • plums • ground cinnamon

Transfer the dough to greased and floured baking sheets and let rise for 20 minutes. Place plum halves on the dough and sprinkle with cinnamon.

5. 

unsalted butter • cinnamon sugar

Bake in a preheated oven at 735°F (390°C)F (390°F (200°C)) for about 12 minutes. Spread the edges of the baked cake with melted butter so that the edges do not dry out. When cooled, sprinkle with cinnamon sugar.