German plum cake.

Here's the original Claudia Roden recipe for you.


German Plum Cake (Swetschkuchen)
Ingredients  
125g caster sugar 
175g self raising flour 
75g cold unsalted butter 
1 small egg, lightly beaten 
1 tbs cognac 
750g plums, pitted and cut in half 
Icing sugar 

Method
Mix half the sugar with the flour. Cut the cold butter into pieces and rub into the flour and sugar mix. Mix in the beaten egg (you may not need to use all the egg) and the cognac and work very briefly with your hand - just enough to mix it together - adding a little flour if it's too sticky. Take lumps of pastry and press into a 25cm/10 inch baking tray or tart pan. 

Arrange the fruit, tightly packed, cut side up on top of the pastry and sprinkle the remaining sugar on the plums. Bake in a preheated 375°F/190°C oven for 50 minutes or until the pastry is golden and the plums are very soft. The sugar draws out the plum juices, which run into the pastry and makes it rise up between the plums so that these are embedded in the light pastry. Serve hot or cold sprinkled with icing sugar.

Here!