Caramelised plums sinked on top of a heavenly sweet almond and olive oil enriched cake. The olive oil makes this cake dairy free and succulent with every bite! This is a recipe looks and tastes so impressive, it is sure to impress your friends and family during these beautiful summer nights.
Fruit cakes aren’t something I have really delved into but since my new love of seasonal produce I have been obsessed with fruits and bakes this summer. Seeing as I had already made jam, pancakes, crumbles and bars a fruit cake was just inevitable. So with that being said:
Welcome the humble plum cake.
But not just any plum cake. I used extra virgin olive oil instead of butter to make this cake really sing. The oil gave it a richness and moistness that you can’t compare to with butter. Almond flour is also used to give the cake a further delicateness to it.
I have been really enjoying using spelt flour lately so I also used spelt flour in this cake too. To find out more about spelt check out my previous post : Oat and spelt blender pancakes with a quick plum jam.
Cardamon and lemon a a perfect baking match and I absolutely love how these flavours work with the olive oil and almond flour.
Fresh out of the oven this cake is sure to look like something straight out of an Italian pastry shop. But it is so simple to make. Just mix wet and dry ingredients together, slice some plums and arrange them so they cover the cake. Sprinkle with brown or coconut sugar, say a prayer and send into the oven to bake. The plums caramelise so beautifully into the middle of the cake making every bite so flavourful!
If you wanted to be extra you could absolutely add a streusel crumb to the top of the cake. I did this and it was amazing. Simply mix the spelt flour or any flour you have, butter and brown sugar. Sprinkle the crumb on top of the plums before baking and enjoy. The crumble was so buttery, sweet and crunchy it was a perfect accompaniment to the plums.
These also work wonderfully in muffin moulds and look super cute too.
The end of summer is slowly creeping up on us so make the most of the beautiful fresh fruit while you can!
Enjoy the recipe.
- 7 or so plums sliced
- 1 cup spelt flour
- 1 cup almond flour
- pinch sea salt
- 1 teaspoon cardamon powder
- zest of 1 lemon
- juice of 1 lemon
- 3 eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup coconut sugar or unrefined brown sugar + 1 and 1 half tablespoons for sprinkling on top of cake before baking.
In a bowl mix in the sugar and oil with handheld mixer until fluffy and airy OR with a whisk by hand vigorously.
Then add the eggs and whisk for a further minute.
Add in the dry ingreidents in to the wet ingredients and whisk until fully combined.
Pour in to your cake tin (mine is 8 inches) and place sliced plums in rows next to each other until the cake tin is fully covered.
Sprinkle the top of the plums with coconut or brown sugar to create a browned and crunchy texture when baked.
Bake for 25mins or until nicely browned on top. Leave for 10/15 mins before eating as the plums will be VERY hot. Enjoy!
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