German Shensal Cake

Combine first 4 ingredients and then cut in the butter until quite fine. (I had some bigger chunks and the cake turned out just fine.) Add lemon rind to the butter mixture.

Beat the egg lightly in a measuring cup and add enough
milk to make 1/2 cup of liquid.

Add almond extract to the egg/milk mixture and pour over dry ingredients, tossing with a fork until a ball of soft dough is formed.

If necessary add a few more drops of milk. ( I don’t find this necessary, but if your dough is a bit dry, I recommend it.)

Place dough in the bottom of an ungreased pan 9 X 13 X 2 inch. For the pan, you can flour the bottom and half way up the sides. (I’ve tried this recipe with and without the flour and it does not seem to make a difference.)

Pat dough evenly onto the bottom of the pan and refrigerate while you prepare plums to arrange over the dough.

Cut plums into quarters and then cut the quarters in half. I leave the skin on, but you may peel skin if you would like.

When placing the plums onto the dough, slightly overlap rows.

For the Shensal Topping:

Mix ingredients until crumbly and sprinkle over the plums.

Bake at 375º F for 30- 40 minutes. I find that 35 minutes is just right.

Cut into squares and serve with whipped cream, if desired.

Yum, yum!