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Challenge: Plum Pie with Caramelized Almonds

For this week’s challenge we decided to make a traditional German plum pie. For some excitement we added the caramelized almonds instead of the classic Streusel us Germans like so much. The almonds definitely give it a nice crunch factor. I am always nervous when making caramel though, it literally stresses me out to the point that I am sweating because I have had to so many bad experiences with it. My mom used to not be too happy when I tried to make caramel because she had to end up throwing the pot away. This time I was trying to keep my cool and was working with low and medium heat only.

Lisa, what is your experience with making caramel?

– Jewels

I didn’t have any problems with the caramel this time and I think it really gives the cake a delicious touch!

– Liz


125g flour (1 cup)

100g almond flour (little less than a cup)

50g sugar (1/2 cup)

1 tea spoon of backing powder

1 egg

1 hint of salt

90g butter (1/3 of a cup)

Mix everything into a dough and put in the fridge for 30mins.

2 hands full of plums: wash, take pits out, cut in halves or slices

For the caramel:

50g sliced almonds (one hand full)

1,5 table spoons butter

3 table spoons sugar

a splash of cream

Preheat of to 180° celsius (350° Fahrenheit). Lay the dough into a baking pan, add the plums and bake it for 15mins.

In the meantime put the butter into a pot, add the sugar and let it caramelize at medium heat. Add the almonds and let them brown for a little bit before deglazing it with the cream. Take the pie out of the oven and immediately sprinkle the almonds on top. Put the pie back into the oven for a few more minutes until the dough is golden brown.


2 Kommentare

    • Thanks, Sabrinasue! I checked out your site and also like it a lot!

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