Plum cake – a recipe by Hans Haas

Plum cake is a classic in late summer through to autumn – an absolute must!
Locally-grown plums are available from July to October.

With this recipe you will make an especially moist plum cake.


Ingredients for a small baking tin, c. 8 portions:
17_zutaten_39653 eggs
400 g butter
300 g sugar
300 g walnuts, ground
Peel of ½ lemon
½ tsp cinnamon
200 g wholemeal flour
500 g plums, halved and stoned
Icing sugar


Tips from Hans Haas:

  • Whipped cream is the perfect accompaniment.
  • Can be kept in the fridge for a few days. Suitable for freezing.


Preparation (c. 80 minutes including 45 minutes baking in the oven):



Beat the egg and soft butter in a mixing bowl until creamy, and then gradually add the sugar a little at a time.

Add the grated lemon peel and cinnamon.


Take the mixture out of the machine and carefully fold in the flour and nuts.

Spread the mixture in a greased baking tin and place the halved and stoned plums on to the mixture.


Sprinkle with some cinnamon, if you like.

Bake in a pre-heated oven at 160°C for approximately 45 minutes until golden brown.



Dust the cake after baking with icing sugar.

Bon appetit!

About Hans Haas

Hans Haas has been awarded a variety of honours and prizes for his culinary skills. He is one of the best chefs in Europe and has successfully run the "birthplace of German nouvelle cuisine" - restaurant Tantris in Munich since 1991.


Plum cake – a recipe by Hans Haas — 1 Comment

  1. Pingback: Cinnamon (Cinnamomum verum) | YOU ARE WHAT YOU EAT! | YOU ARE WHAT YOU EAT!

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