Mum and Dad have a few plum trees which at this time of year are dripping with lush, sweet fruit which Isabella absolutely adores, as do we all!
This Summer Plum & Almond cake, inspired by a recipe Eleanor Ozich, was created to further enjoy the bounty of plums Mother Nature so graciously give us at this time of year. Made with only wholesome ingredients, it’s both dairy- and gluten-free, making it a very special cake for those with allergies or an intolerance. However, it’s completely and utterly delicious for anyone. Moist and full of flavour, packed with juicy plums and sweet floral honey. Best of all, it’s a one bowl wonder which means minimal cleaning up! I hope you enjoy it!
Summer Plum & Almond Cake – serves 8
Gluten- and dairy-free
2 cups ground almonds
3 free-range eggs
1/3 cup coconut oil, melted (I use Tanna Farms)
1/3 cup honey
Zest of one large lemon
1 tsp baking soda
~4-5 plums, each plum sliced into around 4 pieces (stone removed)
¼ cup sliced almonds
Pre-heat the oven to 160°C and line a cake tin with baking paper.
Place all of the ingredients, except plums and sliced almonds, into a food processor and process until well combined and smooth. Pour the mixture into the prepared cake tin and place sliced plum on top of the mixture and then scatter over almonds. Bake for around 40 minutes or until golden and cooked through (when a skewer comes out clean).
Remove from the oven and leave to cool completely before removing from the tin and placing onto a plate.
Serve with freshly whipped cream, thick Greek yoghurt or for dairy-free a dollop of coconut cream or coconut yoghurt.