Gluten-free sourdough plum cake with crumble
Another version of the sourdough cake, this time with the popular plums.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 250 ml warm water or milk
- 15 g of yeast
- 50 g of melted butter or oil
- 1 egg
The sky
- 1 bag Cinnamon sugar Liana
- plums
Crumb
- 40 g Bakery mix Liana
- 25-30 ml of oil
- 35 g granulated sugar
- We will prepare yeast from 100 ml of milk, yeast and 1 tbsp of sugar. Let it rise for about 10-15 minutes in a warm place.
- Thoroughly mix the bakery mix, sugar, egg, oil, leavened yeast and the remaining milk. Cover the dough with foil and let it rise in a warm place for 30 minutes.
- Roll out the dough on a floured work surface and place it in an oiled mold. Brush the edges of the dough with beaten egg.
- Prepare crumble by mixing Liana's Bakery mix, sugar and oil. Arrange pitted plums, sprinkle with breadcrumbs and cinnamon sugar and bake at 180-190°C for 15-20 minutes until golden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 50 g of sugar
- 250 ml warm water or milk
- 15 g of yeast
- 50 g of melted butter or oil
- 1 egg
The sky
- 1 bag Cinnamon sugar Liana
- plums
Crumb
- 40 g Bakery mix Liana
- 25-30 ml of oil
- 35 g granulated sugar
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