At the beginning of September I subscribed to Abel & Cole’s mixed organic and seasonal veg boxes and I’ve loved the total surprise of ingredients that arrive every Tuesday. It offers me the chance to be a little extra experimental in the kitchen and learn a bit more about where my food comes from and what’s in season.
This month I’ve been getting the juiciest purple plums and as well as enjoying them as mid morning snack (of course with a handful of nuts), I wanted to bake them into something delicious to share with friends. Lately we’ve been curing our Sunday blues, *cough*, hangovers with 5pm tea and bakes and I highly recommend the ritual. This went down extremely well when served with plenty of creamy coconut yoghurt and a little extra drizzle of honey for sweetness. Divine.
N.B. This recipe would also work using any liquid sweetener or regular sugar, and dairy milk or other plant based varieties.
Preheat the over to 180 degrees celsius, and grease a cake tin with rapeseed oil. Cover the base of the tin with grease proof paper.
Wash the plums, and slice into thin rounds. Arrange the plums in the bottom of the cake tin. Don’t worry if you don’t use all of them.
In a small bowl, mix the spelt flour, almonds and baking powder.
In a larger bowl, gently beat the eggs and milk, before stirring in the honey and rapeseed oil.
Slowly, add the dry ingredients to the liquid mixture, and mix until you have a smooth batter.
Pour the cake mixture over the plums and bake in the over for approximately half and hour or until a skewer inserted comes out clean with the exception of plum juice.
Leave the cake to cool a little before removing from the tin. Carefully turn over before peeling the baking paper from the top of the cake. I like to serve it with a heap of coconut yoghurt in the middle and a generous scattering of toasted flaked almonds. You may want more honey to serve.