Mirabelle cake, a sweetness that should be enjoyed when these pretty golden plums fill the market stalls. This is a gluten free and dairy free recipe that everyone should enjoy !
I love to taste them fresh, juicy to perfection. Nevertheless, mirabelles are also perfect for both salty and sweet cuisine. So, do not hesitate to add them to pan-fried vegetables and rice, for example, in jam, pies and other cakes. The goal is to have fun!
Mirabelle cake : the recipe
For the mirabelle sauce :
250g quartered mirabelle plums, pitted
70g of sugar (I use brown sugar)
20g of coconut oil
50 ml of water
For the cake :
150g of coconut oil
140g of rice flour
150g of muscovado sugar
1 teaspoon of baking soda
50g almond powder
The pulp of a vanilla bean
25 ml of almond milk without added sugar
At first, prepare the sauce. Place all in a saucepan, bring to a boil then lower the temperature, stir regularly until the plums are slightly stewed. Let cool.
Beat the coconut oil and sugar with the electric whisk until a homogeneous texture. Add the eggs one by one. Mix the flour with the baking soda and then add it to the previous mixture spoon after spoon still whisking. Stir in the almond powder and the vanilla pulp and the milk to finish.
Pour the mirabelle sauce then put this preparation in a large cake mold or in mini muffin molds for small individual bites.
Cover with a half of mirabelle plum and a half walnut before cooking in a preheated oven on a rotating heat. For a cake, count between 30 to 35 minutes at 170°C, for bites, about 10-12 minutes.
Enjoy your treat !