Greetings from my health coaching course meeting. I’m taking a break from studying this morning to share a new recipe with you. With sleepy eyes and a brain full of whirling thoughts on health, hormones and a beckoning oral presentation I’m savouring this moment to connect with you before it’s all go, go, go again. It gets better too because this post is all about cake. Plum cake to be exact. I started developing this recipe when we where in the high season for plums and I know that time is long gone here in Sweden but I’m hopingit’s plum season somewhere in the world, haha.
It’s a simple cake perfect for ‘fika’ as we call it here in Sweden. Meaning the cake is not fancy like a birthday or celebration cake but perfect for gatherings with friends and family where something a little sweet is in order.
The plums bring a nice moisture and flavour whilst the overall flavour has hints of lemon throughout. It’s not the lightest or airiest cake but the texture is very satisfying and not heavy as such. The almond meal brings a nice touch both in flavour and texture. And with a little icing sugar dusted on top it fits right in with the Christmas holiday season we’re now entering.
I hope you guys like the look of my plum cake and that it’ll bring you much joy. Now I’m off to eat breakkie with my class mates before another big day starts here. Sending you all much love! x
WALNUT DUKKAH
YIELDS: 8 servings / TIME: 50 min
5 plums, halved and sliced
1 cup soy milk, or other plant milk
1/2 medium sized lemon, juice and zest
1/4 cup unsweetened apple sauce
3 tbsp extra virgin olive oil
1 tsp vanilla essence
3/4 cup coconut sugar
1 1/2 cup gluten-free all purpose flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
Preheat oven 175 degrees celsius.
Place a parchment paper at the bottom of a 24 cm spring form baking tin and secure the sides around it. Grease the paper and the sides of the tin.
Combine all the wet ingredients including lemon zest as well as coconut sugar in a mixing bowl.
Once thoroughly mixed sift in your flour, almond meal, baking powder and baking soda and whisk to combine.
Pour the batter into the greased spring form. Place the sliced plum halves around the outer edge of the cake as well as one piece in the centre.
Bake the cake in the middle of the oven for 40 minutes or until a knife comes out clean/dry from the center.
Let cool slightly before removing from the spring form.
For fan oven should lower the temperature for this? Thanks
Yes, always lower temperature with about 25 degrees celsius when using fan. 🙂
Can I substitute something else in for coconut sugar? Like honey or maple syrup?
Hi Gabrielle,
You could sub another sugar like brown or caster but you can’t sub with a liquid sweetener I’m afraid 🙂