Hello LOOSE shoppers in and around Stroud,
It's the middle of September and the days are still warm. Apples, pears and plums are hanging on their tree ripe and ready for us.
How about making a Plum Cake that happens to be vegan, gluten-free and refined sugar-free but I promise you with my life, that it is utterly delicious and moreish?!
All the dry ingredients are available at LOOSE.
I keep making this recipe, which is from my cookbook Lick Your Plate and I can't get enough of it. You can use any fruit you like in fact. However, if you choose apples, then do cook them a tad before placing them on top. Other soft-skinned fruit is perfect just popped on top and baked to heavenly perfection.
Let us know when you bake it I'd love to hear about it.
If you're still not sure about making it how about watching the video of the Pear Cake version on YouTube here. It's a silly video in my sister kitchen, but it works!! Here is last weeks post on my Plum Cake, may it inspire you to make it too.
Here is the recipe to print. You're so welcome. Enjoy.
Plum Cake with Lemon and Vanilla
At the end of summer, when plums are in abundance and bursting with ripeness and when the days are slowly getting shorter, you might find yourself wondering what delicious things to do with them. May this cake answer your ponderings and satisfy you, warm your heart and prepare you for winter. The white drizzle in the photo was only added for dramatic photographic effect; it is totally unnecessary to add icing. Having said that, vanilla ice cream brings this cake to another level. Enjoy deliciously while still a little warm with a cup of Rooibos Chai Tea .
MAKES 1 MEDIUM ROUND CAKE
1 cup almond meal
1/2 cup buckwheat flour 1/2 cup rice flour
1/2 cup coconut sugar 1 tsp bicarb
Zest of 3 lemons
1/4 cup flaxmeal, soaked in 1 cup rice milk for 10 minutes
1/3 cup coconut oil
Juice of 1 lemon, or lime 1/4 cup juice 1 tbsp vanilla extract
5 ripe plums, sliced into slim half moons 2 tbsp coconut sugar
Drizzle lime or lemon juice
Preheat oven to 180°C. Melt the coconut oil.
Slice the plums into thin fans and drizzle with lime or lemon juice and coconut sugar. Set aside.
Sift the dry ingredients into a large bowl. Mix the wet ones in another bowl. Combine the two.
Pour batter into a lined cake tin and cover the top with plums, another little sprinkle of sugar and the drizzle of juice.
You could try creating a Fibonacci spiral for a visually appealing effect or simply stick to circles.
Bake for 45-55 minutes, or until the top goes a little brown and a knife inserted in the middle comes out clean.
Let cool a little before cutting. Enjoy!
You can exchange the almond meal for hazelnut meal and the plums for pears and make an absolutely heavenly Pear and Hazelnut Cake ahhhh mmmm....!
Maria-Carin Gala from Gala's Organic Kitchen,
on behalf of LOOSE — the plastic-free shop in Stroud, UK.