This cake is very simple but looks sophisticated and tastes so good. It is also a wonderful way to use up all those extra plums that are falling off the trees right now. Get the kids involved with measuring, breaking the eggs, pitting the plums and squishing them into the cake!
I like to use sucanat which is dried cane juice powder. It is a more wholesome sweetener than brown or white sugar, less sweet and adds an incredibly warm, caramelly flavour to baking. Using wholewheat flour instead of white flour adds essential fibre and B vitamins. I also think its texture fits well with this rather dense cake. The almonds and walnuts add necessary protein and essential fatty acids. Plums are delicious in season. They increase the absorption of iron in the body which helps us to maintain good energy levels. They are also high in vitamin C which is important for the immune system.
Also think about freezing excess plums. I throw them in a bag whole, pits and all. When you want to use them simply remove them from the freezer, place them crease side down and gently slit the high side. The plum will fall open and the pit simply pops out. Use frozen plums in smoothies or baking. Delicious!
2/3 cup butter, room temperature
3/4 cup sucanat (dried cane juice powder)
3 medium free range eggs
2 tsp vanilla
3/4 cup wholewheat flour
1 ½ tsp baking powder
½ cup ground almonds
¼ cup chopped walnuts
(1) Preheat oven to 350.
(2) Grease a round cake tin or pie plate.
(3) Half the plums, take out the pit. Cut each half in two. Set aside.
(4) Beat the butter and sugar together until light and fluffy with a hand mixer.
(5) Break the eggs into a small container. Beat lightly with a fork and gradually add them a little at a time to the egg and sugar mix.
(6) In a separate bowl combine the flour and baking powder.
Gently fold them into the egg/sugar mixture with a wooden spoon.
(7) Next fold in the ground almonds and the walnuts.
(8) Scrape the mixture into the prepared pan. Place the plums on top and lightly press into the cake mixture.
(9) Place immediately into a warm oven and bake for 40 – 45 mins.
(10) Let cool 10 mins before turning the cake out.
Anna Louise Dodds is a registered nutritional practitioner working in Nanaimo. She can be contacted at 751 9751 to book a consultation.
This entry was posted on Monday, September 10th, 2007 at 6:00 pm and is filed under HEALTH & WELLNESS. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.