For the wholemeal plum cake, first separate the eggs. Beat the egg whites with a little lemon juice until stiff (add lemon juice only when the beaten egg whites are already somewhat firm).
Mix melted butter and cane sugar until fluffy. Add the egg yolks and finish mixing. Stir the rum and the wholemeal spelt flour (mixed with baking powder) into the yolk mixture.
Gently fold in beaten egg whites. Pour into a greased and floured baking pan, spread the plum halves on top and bake at approx. 170 °C.
Preparation Tip:
If you like, you can refine the wholemeal plum cake with marzipan on the plum halves.
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