Ingredients

• 1/2 kg Hungarian plums
• 1 cup (100 g) rye flour 720 + 3/4 cup (70 g) whole grain rye flour type 2000*
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon + if we have 1/3 teaspoon ground cardamom
• 1/4 cup brown sugar**
• 1/3 cup peeled hazelnuts (or walnuts)
• 50 g chopped dark chocolate
• 2 eggs
• 1/3 cup coconut oil***
• 1/4 cup maple syrup (or honey)
• 1/4 cup natural yogurt (or in vegan version 2 tablespoons coconut oil)
• 1 teaspoon grated vanilla bean or vanilla in another form
• optionally: 1 tablespoon amaretto liqueur

Preparation

1. Preheat the oven to 200°C (top and bottom without convection). Cut the plums in half, removing the pits. Arrange the plums on a baking sheet sized 20 x 30 cm or in a baking dish of similar dimensions, place in the oven. Bake for about 40 minutes (the plums should not burn). Cool.
2. Preheat the oven to 165°C. Line a loaf pan measuring 9 x 23 cm (measured at the bottom) with parchment paper. Pour both flours into a large bowl, add baking soda, baking powder, cinnamon, cardamom, sugar, chopped hazelnuts, chopped chocolate and about 1/4 of all the baked plums, mix.
3. Puree the remaining plums with an immersion blender or food processor into a paste. You should get about 1 cup of blended plum puree. Add to it: eggs, oil (melted, cooled), maple syrup, yogurt, vanilla extract and amaretto. Mix until smooth.
4. Pour into the dry ingredients from the first bowl and mix with a spoon (briefly, only until the ingredients combine without lumps of flour).
5. Transfer the batter to the prepared pan and place in the preheated oven. Bake for about 45 minutes until a dry toothpick. Remove from the oven, cool.