Plum and almond cake
You're probably used to red and purple plums but there are also some lovely yellow varieties. In this cake I'm using very small yellow plums to decorate the top of the cake but any colour or size plum will do. They get all caramelized in the oven and give the whole thing a lovely tangy gooey sweetness, which really compliments the light fluffy sponge.
You'll need a 20 x 20cm square tin or a 20cm round tin
150 g white flour
100 g spelt flour (or more white flour if you don't have this)
10 g corn starch
1 Tbsp baking powder
1/2 tsp baking soda
½ tsp salt
110 g sugar
200 ml oat milk
50 ml oil (vegetables, groundnut or other neutral flavoured oil)
1 Tbsp ground flax
1/2 tsp almond extract
1/2 tsp vanilla
1 tsp apples cider vinegar
For the topping:
18 small plums, halved & stoned
2 Tbsp sliced almond
Heat your oven to 180°C
Grease a baking pan with oil and line the base with baking paper.
Put all the dry ingredients in a large bowl and mix with a whisk (except the ground flax)
Pour all liquid ingredients (plus the ground flax) into a measuring cup (where you can also measure them at the same time) and stir briefly.
Add the liquid over the flour mixture and stir with the whisk til you get a smooth, quite thick dough. Please don't over mix, otherwise the cake will be tough.
Put the finished dough into the prepared baking pan and cover the dough with the pieces of plum
Finally sprinkle on the almonds and put the cake in the oven for about 35-40 minutes.
It is best to do the knife test after 35 minutes and if there is still some dough hanging on, let the cake bake for another 5 minutes.Let the finished cake cool in the tin on a wire rack.
If you don't eat it all in one go, then it keeps best it in an airtight container in the fridge.