I was really excited about this cake, the photos looked so appetising. I don’t make much plum cakes and I just really liked the sound of plums in a cake, also the addition of almond flour was another plus point for me I thought it would be a bit like a bakewell in a way but with plums. I added some spice to the cake to give it an extra kick as the plums made it sound autumnal although it was still August but you know British weather!
The original cake looked so amazing but my cake was more like a upside down plum cake and I followed the recipe to the T. As most bakers know, to stop any fruit from sinking they have to be covered in flour which I did but still they sank :(, I should have served it the other way do it didn’t look like an upside down cake!
The flavour of the cake was ok too, even though I added all the spice! the texture wasn’t too bad but some part of the cake were too wet but that was from the plums. I did actually really love the look of this cake all those different shades of red and orangey tones and how it really reminded me of autumn leaves. The cake itself wasn’t too bad, maybe next time I will forgo the plums and add chocolate!
- WET INGREDIENTS
- 240ml- full fat coconut milk
- 4tbsp - freshly squeezed lemon juice
- 60ml - melted mild coconut oil (or other mild tasting oil)
- 125g + 2 tbsp - caster sugar
- 220g - all purpose white flour
- 80g - ground almonds
- 1tsp - baking soda
- 1/2 tsp - baking powder
- 1tsp - mixed spice
- 1tsp - cinnamon
- 1/2tsp - ginger
- 1. Preheat the oven to 175° C and grease and line an 8" baking tin.
- 2. In a medium bowl mix all the wet ingredients.
- 3. Sieve all the dry ingredient over the wet ingredients bowl and gently fold all the dry ingredients to wet until all combined, don't over mix.
- 4. Transfer the mix to the baking tin.
- 5. Decorate with plum segments or plum halves if your plums are little. To prevent plums from sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all purpose flour first before arranging on top of the cake.
- 6. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
- 7. Leave to cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and perhaps a dusting of ground cinnamon too, if you like.