Recipe for: Spelt cake with grilled plums and linden honey - photo 1
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Recipe for: Spelt cake with grilled plums and linden honey

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~52.22 PLN * - (0)
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Description

A delicate cake made with spelt flour, fragrant with butter and light vanilla, topped with grilled plums caramelized in linden honey. This summer Mazurian cake combines the rustic character of local spelt flour with seasonal plums — perfect for afternoon coffee gatherings or as a dessert after a grilled meal. The flavor is harmonious: the soft, slightly moist interior contrasts with the lightly caramelized skin of the plums and the glossy linden honey glaze, while optional almond flakes add crunch. Serve slightly warm or at room temperature, with a spoonful of sour cream or vanilla ice cream for a richer effect.

Ingredients Used

Ingredients (13)

Servings:
8
  • Spelt flour 320 g
  • Sugar 150 g
  • Butter 125 g
  • Chicken egg 3 pcs (~180 g)
  • Milk 150 ml
  • Baking powder 10 g
  • Plum 600 g
  • Rapeseed oil 15 g
  • Honey 100 ml
  • 🌿 Spices
  • Salt 2 g
  • ✨ Optional
  • Cinnamon 2 g
  • Almond flakes 50 g
  • Vanilla bean 0.6 pcs (~3 g)
💰 Estimated dish cost: ~52.22 PLN (6.53 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Preheat the oven to 180°C with the grill turned off (top-bottom). Prepare a 24 cm diameter springform pan: grease the bottom and sides with a thin layer of butter and line the bottom with baking paper. Take the butter and eggs out of the fridge to reach room temperature (about 20–30 minutes). Weigh all the ingredients carefully.

Ingredients: Butter
Use a 24 cm springform pan. For frying the plums, prepare a grill pan (cast iron or ribbed) or a grill rack; have a silicone brush for oil on hand.

Cake

2

In a large bowl, place the softened butter (125 g) and sugar (150 g). Using a hand mixer or stand mixer with a whisk attachment, beat on medium speed for 3-4 minutes until the mixture becomes lighter, fluffy, and creamy. Stop the mixer, scrape down the sides of the bowl with a spatula, and add the eggs (180 g, or 3 pieces) — add them one at a time, mixing briefly after each addition until the ingredients are combined.

Ingredients: Butter, Sugar
Use a mixer with a whisk attachment. If you don't have a mixer, beat the butter with sugar using a wooden spoon for about 6-8 minutes until the mixture is light. The mixture is ready when you can see traces after inserting a spoon, and the sugar has partially dissolved.
3

In a separate bowl, sift the spelt flour (320 g) together with the baking powder (10 g) and salt (2 g). If you are using a vanilla bean (optional), split it open, scrape out the seeds, and add them to the milk (150 ml) to infuse the flavor. Alternately add the dry ingredients and milk to the butter mixture: first 1/3 of the dry ingredients, then half of the milk, then another 1/3 of the dry ingredients, the rest of the milk, and finally the last portion of flour. Mix briefly with a spatula, just until combined — do not mix too long, as the dough may become heavy.

Ingredients: Spelt flour, Baking powder, Salt, Milk, Vanilla bean
Use a silicone spatula. The consistency of the batter should be thick but pourable — it should easily flow off the spoon. If the mixture seems too dry, add 1-2 tablespoons of milk.

Baking

4

Pour the prepared batter into the prepared springform pan and smooth the surface with a spatula so that it is even. Leave the surface clear for the plums.

Ingredients: Spelt flour
It's best to use an offset spatula for leveling. The pan should be filled to about 2/3 of its height.
7

Place the springform pan on the middle rack of the preheated oven and bake for 35–45 minutes at 180°C. After 30 minutes, cover the top with a thin strip of aluminum foil if the top is browning too quickly. The cake is ready when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

Ingredients: Spelt flour, Plum
Use a toothpick or a thin stick to test for doneness. Baking time depends on the moisture of the plums and spelt flour — check from the 30th minute.

Grilling plums

5

Wash the plums (600 g), cut each in half and remove the pits. Prepare a grill pan heated over medium-high heat (it should be hot but not smoking). Lightly brush the cut sides of the plums with canola oil using a brush (use about 5 g of oil from the portion). Sprinkle the cut sides with a little sugar (from your supply) or a teaspoon of cinnamon mixed with sugar, if using. Place the plums cut side down on the hot pan and grill for 3-4 minutes, until dark stripes appear and caramelization begins. Flip and grill for 2 minutes on the other side just to soften the skin slightly.

Ingredients: Plum, Rapeseed oil, Sugar, Cinnamon
Use a silicone brush to spread the oil. If you are using a grill, place the plums on the grate and watch out for flames — crispy edges and slight caramelization are signs that they are ready. If you are short on sugar, skip the sprinkle - the natural sweetness of the plums will be enough.

Assembly before baking

6

Arrange the grilled halves of the plums skin side up on top of the cake in the springform pan, pressing down lightly so they don't sink too much. You can place them close together in a circle or in an irregular pattern to give a rustic look.

Ingredients: Plum
Use a spoon to gently settle the plums. Do not push them too deep — they should stick out slightly from the mixture.

Glaze and decoration

8

Remove the cake from the oven and let it cool for 10 minutes. Heat the linden honey (100 g) in the microwave for 15–25 seconds or in a small saucepan over very low heat — just until it becomes liquid, without allowing it to boil. Using a brush, coat the surface of the plums and partially the edges of the cake with warm honey to give it a glossy appearance. If you are using almond flakes (50 g optional), lightly toast them in a dry pan for 2–3 minutes until golden and sprinkle them over the cake.

Ingredients: almond flakes
Use a small saucepan or microwave to heat the honey and a silicone brush for application. The honey should not boil — the temperature should be gentle.

Cooling and Portioning

9

After drizzling with honey, set the cake in the pan on a rack to cool for about 20–30 minutes. After this time, gently run a knife along the edges and remove the springform ring. Leave the cake on the rack to cool completely (another 30–60 minutes) before slicing, if you want nicer pieces. Serve slightly warm or at room temperature.

Use a cooling rack to prevent steam from condensing under the cake and making the bottom soggy. When cutting, use a large, sharp knife and clean it between cuts.

Serving

10

Serve a piece of cake with a spoonful of sour cream, natural yogurt, or a scoop of vanilla ice cream. Adding fresh mint or lemon balm leaves will add freshness. The cake pairs wonderfully with black coffee or lightly brewed linden tea.

If you're serving at a party, serve thin slices — the cake is filling due to the butter and eggs.

Fun Fact

💡

Spelt is an ancient grain cultivated in Poland and Central Europe; it gives baked goods a slightly nutty aroma and was popular in the Masurian regions, where rustic, simple ingredients formed the basis of home cooking.

Best for

letnie popołudnie spotkanie przy kawie piknik w ogrodzie

Tips

🍽️ Serving

Serve slightly warm so that the honey is shiny and the plums are soft. Sour cream or vanilla ice cream pairs perfectly with the dessert. For adults, you can add a splash of liqueur (e.g., plum liqueur) to the honey sauce.

🥡 Storage

Store in a cool place, covered with foil or in a cake container for up to 2 days. After 2 days, the cake can be stored in the refrigerator (for up to 4 days) — before serving, it is advisable to warm it in the oven for 5–7 minutes at 150°C. Honey should not be added raw before long storage to avoid excessive softening of the fruits.

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