Zwetschgendatschi or Zwetschkenkuchen is the original name for this dessert using zwetschgen (prunes) for this traditional cake. Germany, Austria and Switzerland each have their own take on this but it can be made with any seasonal fruit. A more common name is Datschi which is known as ‘pinching’ as in the fruit pinch the dough.
This is such an easy ‘cake’ to make and a great way to celebrate seasonal fruit! If you don’t have plums, this can be made with any fruit – apricot, peaches, strawberries or even tinned fruit.
I got this recipe from one of my many cookbooks – ‘Special Delivery‘ by Annabel Crabb & Wendy Sharpe. It is such a delicious cake and easy to transport. You can make it without the streusel, completely up to you, but it does give it a nice crunchy and texture.
380 g plain flour
175 g caster sugar
1 & 1/2 tsp baking powder
40 g poppy seeds
1 tsp ground cinnamon
175 g unsalted butter, cubed at room temp
1 kg ripe plums, halved vertically and stones removed
cream or custard, to serve
150 g plain flour
165 g caster sugar
100 g unsalted butter
1/2 tsp vanilla extract
1. Preheat oven to 170° (fan forced). Grease a 33 x 22 cm baking tin and line also with baking paper, allowing the sheet of baking paper to hang over quite a bit to allow to remove once cooled.
2. Pulse the flour, sugar, baking powder, poppy seeds and cinnamon in a food processor for a few seconds. Add the softened cubed butter and pulse until the mixture resembles breadcrumbs. Add the eggs, one at a time, pulsing well between each addition. The consistency of the crumb will be dry, like a biscuit dough.
3. Pop the mixture into the prepared baking tin and press firmly with your fingers into all the corners. It doesn’t have to be smooth but flat.
4. Place the plum halves, cut side up, side by side all in a row (craming in as much fruit as you can!). Push them down gently so they embed slightly into the dough.
5. The make the streusel crumble, place the flour and sugar in a bowl. Melt the butter in a small saucepan and add in the vanilla extract. Using a knife, slowing pour in the butter, bit by bit, stirring with the knife to create breadcrumbs. Then start to use your fingers making sure to get any dry flour bits.
6. Sprinkle the streusel crumble on top of the plums. Bake in the oven for 40 minutes. When it is ready, the crumble should be golden and the bases firm (lift the baking paper to have a peak to check). Allow to cool to room temp before removing from the tray and serving. Serve with cream or custard. Enjoy!by