We have entered the plum season and I wanted to share with you a recipe for a soft plum cake. I must admit that I am not a fan of the natural fresh fruit but in the form of sauce or cakes, I quite like it ! I had made this cake for a while with friends and it was eaten in the blink of an eye ! I hope you like it as much as we do.
Bonus ? This recipe is gluten and dairy free.
Soft plum cake
100g coconut oil
150 g brown sugar
150g brown rice flour
150g ground almonds
80g buckwheat flakes
2 tsp baking soda
1/2 teaspoon of salt
500g of quetsche plums
150 ml of almond milk without added sugars
Preheat the oven to 160°C (rotating heat).
Oil and flour the mold.
In a bowl, mix the flour, ground almonds, buckwheat flakes, baking soda and salt.
Mix the coconut oil with the sugar and whisk until the mixture becomes frothy. Then add the eggs one by one while continuing to beat, then add the mixture of dry ingredients. Mix well. Finish with the milk.
Wash, cut and pit the plums.
Pour the preparation into the mold and insert the plums into the dough. Bake for 25 minutes. Check that the cake is well cooked by inserting the blade of a knife into it. It should come out dry.
Let cool for about fifteen minutes before unmolding.
I cut the cake into little squares but if you want to keep in its original form, that is not a problem. You can also used a muffin tin to bake individuals bites.
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