© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

The cake requires only half of the plum filling. The rest I used to make 4 individual ramekin crumble. So you might want to make an extra portion of streusel for the ramekins later. They're excellent with a scoop of vanilla ice cream or chantilly cream. A scrumptious single-serving dessert without the mess, perfect for portion control, satisfying, and guilt-free.
FillingCrust and Crumble

2 tbsp Butter
300 g / about 2 cups Chopped fresh plums
2 tbsp Coconut sugar
1 tsp Vanilla paste
1/2 tsp cinnamon
A large pinch nutmeg
2 Plums, stoned and chopped

150 g Refined spelt flour 30 g Hazelnut meal
2 tbsp Coconut sugar
Pinch of sea salt
100 g Butter, lightly softened
1 tsp Vanilla paste
1 tbsp Chopped hazelnuts, optional

Melt the butter in a heavy-based pan and add the remaining filling ingredients, except 2 plums. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Set aside to cool.
Heat oven to 190C/375F, and line a 20-22cm springform pan with parchment paper. In a mixing bowl, stir together the spelt flour, hazelnut meal, coconut sugar and sea salt. Cut in butter and vanilla paste. Rub everything together until the mixture forms streusel-like crumbs.
Press 2/3 of the crust into the bottom of the prepared pan, reserving th...