A Tangy Sweet Light Treat!
With plum season coming to an end, how about trying this Plum Almond Cake from Rainbow Plant Life.
I appreciate how a simple, one layer cake can add a lovely ending touch to an al fresco dinner… it’s light, tender and not too sweet.
The good thing with this recipe is that you can change the fruit out for something else should plums no longer be available. It couldn’t be more easy and it actually freezes well too. Lastly, make sure not to skimp on the ice cream or sweetened whipped cream…it really “makes” the cake extra special.
Plum Almond Cake
Jean Trebek’s Reliable Recipes/ insidewink.com
1 cup all-purpose flour
1/2 cup almond flour of fine almond meal
1/8 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup canned full-fat coconut milk, stirred
3/4 cup sugar
3 tablespoons freshly squeezed lemon juice
3 tablespoons neutral-flavored oil, such as sunflower oil
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon orange zest
6 plums, pitted and quartered, not pealed (if plums are small use about 9 and cut in half).
Optional garnishes: vanilla ice cream or whipped cream
Preheat the oven to 350 degrees F.
Line the bottom of a 7-inch springform pan with parchment paper.
Spray pan with nonstick baking spray.
Alternatively, you can use an 8-inch springform pan or an 8-inch round cake pan, but make sure to reduce the bake time by 5 – 10 minutes.
Place a large sieve over a medium bowl and sift the flour, almond flour, salt, baking soda and baking powder together.
In a large bowl, whisk together the coconut milk, sugar, lemon juice, oil, almond extract, vanilla extract and orange zest until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until just combined, taking care NOT to over-mix.
Transfer the batter in the prepared cake pan.
Arrange the sliced plums evenly on top of the cake batter. Even spacing helps with even baking.
Bake in the preheated oven for 45 minutes, or until the surface is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly on wire rack before taking out of pan.
Remove from pan.
Serve warm with desired topping of ice cream or whipped topping.
Classic Lemon Meringue Pie
Love Meringue like we do? Here’s another delicious Reliable Recipe! Homemade pie crust, velvety lemon custard filling, and lusciously sweet meringue topping.. Get this Recipe
By JEAN TREBEK
Jean is a Professional Religious Science Practitioner, Reiki Master and Sound Healer. She grew up on Long Island, NY, and now lives in Los Angeles. She has two wonderful adult children, Matthew and Emily, with her beloved late husband, Alex. Jean enjoys taking long walks, watching movies, and traveling. She is very grateful for her family, friends, Luna (the dog) and good coffee.
Connect With Us on Social Media!
Dove Rose helps us honor our Truth by giving us a glimpse into how she respects her needs, expressing her kindness and lives authentically.
Whether it’s scientists conserving a rare species or rediscovering one thought to be forever lost; a young girl standing up to government in order to protect bees or new farmers working to regenerate land and revitalize communities, our spirits are fed by communing with nature…
David Konig is a comic, an author, a comedy writer, an actor AND a painter. We feature his oil paintings and sketches, while he makes us laugh… really!