As many other recipes, this was born by a mistake. Do not panic, if you started to make a cake, and you measured the ingredients "wrong". Of course in pasrty it is more important to keep the proportion of the ingredients, than in cooking. When you realize you made a mistake, don't throw it away, try to fix it. That is what Stéphanie and Caroline Tatin did. Luckily. Can you imagine a world without Tarte Tatin? This poppy.plum cake turned out pretty good too, try it!

Ingredients

400 g plums, sliced (organic)

150 g GROUND poppy seed (organic, european)

80 g flour (stoneground)

2 free-range eggs (local)

30 g duck fat (local, organic)

100 g honey (local)

200 ml (biodynamic milk, local)

salt

1 tsp baking powder

lemon peel (organic, european)

Preparation

Easy, quick and you can make it a day ahead. Maybe it even tastes better the day after!

I used a 26 cm springform for this cake, but you can also use different cake pans. Grease the pan with butter/fat/oil and dust with a little bit of sugar. To assemble the cake, place the apple slices on the bottom of the pan (in any pattern you like).

If you do not have a poppy seed grinder (why on Earth would you?!) use a coffee grinder, or the neighbor's. Mix the dry and the wet ingredients, and move the batter in one bowl, mix it well. Pour it over the apple slices. Bake on 180 degrees for 30-35 degrees. Test it, before taking it out from the oven. Turn it upside down, let it cool. The cake has enough moist, but you are welcome to serve it with cinnamon sour cream.