Portions: 8
Preparation time: 30 minutes
Baking time: 60 minutes
Total time needed: 120 minutes
Ingredients
For the dough: 200g margarine
100ml agave syrup
1 tsp ground vanilla
2 tbsp apple cider vinegar or apple balsamic vinegar
250g apple puree
250g buckwheat flour
1 pack baking powder
200g ground almonds
For the filling:
1kg plums
1/2 tsp ground vanilla
1/2 tsp ground cardamom
2 tbsp cane sugar
1 pack fruit tart glaze, red
2 tbsp plum spread or plum jam
To garnish:
Icing sugar
Fresh mint leaves
Other things needed:
1 cake tin (20cm diameter)
From our assortment
INSTRUCTIONS
1. Preheat your oven to 180 °C (355 °F) upper and lower heat. Grease the springform cake tin.
2. For a moist cake batter, start by mixing the margarine with the agave syrup, vanilla extract, apple vinegar and apple puree.
3. Mix the flour with the ground almonds, baking powder and salt. Gradually incorporate the flour mixture into the wet ingredients mix.
4. Pour the batter into the greased baking tin, and bake in the oven for approx. 50–60 minutes.
5. Leave the tart to cool for a while, then slice it through the middle so you have two tart bases. Leave to cool completely.
6. Wash the plums, then pit them and cut into quarters. Spread the plum slices out on a baking tray, sprinkle with sugar, vanilla and cardamom, and put in the oven for around 20 minutes at180 °C (355 °F) upper and lower heat.
7. Prepare the fruit tart glaze according to the packet instructions, using plum jam dissolved in water.
8. Place a cake ring around one of the tart bases. Fill with plums, and pour on the glaze. Then place the second tart base on top. Leave to set for 60 minutes in the refrigerator. Then remove the cake ring.
9. Dust the buckwheat tart with icing sugar, and garnish with mint. The tart yields around 12 slices.
