One of my favourite fruits that are bountiful in the Autumn are plums. Not only are they versatile but they are so delicious. Whether you use them in jams, cakes or desserts they are a sure fire winner.
I love Autumn as much as I love summer. It is the glut of British produce that I love. Apples, plums, pears, leeks and pumpkin.
It seems like this lovely produce is ready just when we need it, ready for warming soups and desserts.
I love this cake even though I’m not a fan of almond flavoured desserts usually but this has such a lovely crumb and flavour.
- Sticky with plums
Absolutely gorgeous with custard, ice cream or just on its own. This one was gobbled up so quick it was a wonder I managed to get a photo, that is the biggest endorsment for me.
If your plums are a little small then just cut them in half.
To combat the plums from the sinking fruit problem, a little tip is to lightly dip them into a little bit of flour.
Although this cake contains no eggs it rises beautifully, this is due to the reaction between the bicarbonate of soda and lemon juice.
Although this recipe is made from gluten-free flour it can me made just as well with ordinary plain flour. Adding the ground almonds makes for a lighter sponge.
How long does it keep?
Once it is thoroughly cold the cake will keep for up to 7 days in an airtight container. It does also freeze well if wrapped up tight for up to 3 months.
Plum and almond cake
- Preparation Time 15 Minutes
- Baking Time 45 Minutes
- Serves 12
Vegan, vegetarian and gluten-free
- 100 ml dairy-free yoghurt
- 140 ml dairy-free milk
- 4 tbsp of freshly squeezed lemon juice
- 60 ml of vegetable oil
- 1/2 tsp of almond extract
- 150 g of caster sugar
- 220 g of gluten-free flour
- 80 g of ground almonds
- 15 g of flaked almonds
- 1 tsp of bicarbonate of soda
- 1/2 tsp of baking powder
- 6 ripe plums cut into slices
- Icing sugar to decorate
- Preheat the oven to 170C and grease and line with baking parchment a 10 x 8- inch brownie tin. Leave the baking parchment high on the sides, this makes it easier to lift out of the tin.
- Wipe the plums, then cut in half discarding the stone.
- In a large bowl mix together the wet ingredients, add the sugar and mix again.
- Sieve in the flour into a large bowl and add the ground almonds. Add the wet ingredients fold in carefully. Do not overmix, as this will toughen the finished cake.
- Tuck the plums cut side down into the batter and sprinkle over the flaked almonds.
7. Place into the oven and bake for 45 until golden brown or a toothpick once inserted comes out clean. Leave in the tin for around 10 minutes and then lift out of the tin and place on a cooling rack. Once completely cool lift out from the tin and sift over with a little icing sugar.
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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I would love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.