Hi there! It’s been two years since my last post and although I never planned for such a long hiatus it just was necessary. A lot has happened during this time. By now I am the proud momma of two beautiful girls and my family took first priority in the recent years. I also needed this break to take a step back, get new inspiration and look at everything from a different angle. Many times before becoming a mom for the second time my work here and on social media felt forced. I didn`t feel I was putting my best work out there so something had to change. Then suddenly some months ago I felt all was coming back. My inspiration, the urge to create new thing and the joy of using my camera again. So here I am – ready for anything and more motivated than ever before.
Next year I will also be a certified nutritionist. It’s really important to me to not just publish healthy recipes, but to also have the necessary background and know-how. To perhaps inspire one or the other and to just live as wholesome and happy as can be.
To live up to the törtchen (meaning little cake in German) in my blog name, it had to be a cake as my comeback over here and since plums are still in season, a plum cake it is. Also plums are just amazing little fruits. Full of important fibre in form of cellulose and pectin which are so important for our digestive system. They also contain a lot of B-vitamins for our nervous system and flavonoids for our body cells. On the downside they have a lot of fructose so eating too many isn’t advisable. Apart from plums this cake is full of other good ingredients and a great idea to bake over the next weekend, don’t you think?!
Until then have a great time you all!
Cardamom-spiced plum cake with almond crunch
- 350 grams plums
- 200 grams whole spelt flour
- 100 grams ground almonds
- 2 tsp baking powder
- 100 grams coconut blossom sugar + 1 tbsp reserved
- 1 1/2 tsp ground cardamom
- 1 tsp ground vanilla powder
- 5 tbsp melted coconut oil
- 2 organic range-free eggs
- pinch of salt
- 150 ml almond milk or other plant-based milk
- 2-3 tbsp maple syrup
- 2-3 tbsp chopped almonds
Preheat oven to 180°C/350°F fan oven. Cover the bottom of a round baking tin with baking parchment and grease the sides.
Cut plums in halves and remove the pits.
In a large mixing bowl mix flour, ground almonds, baking powder, cardamom and vanilla. Separate the eggs and beat the egg whites along with salt until stiff. Whisk together egg yolks, almond milk, coconut oil and maple syrup and stir together with the dry ingredients. Fold in the egg whites and fill the batter into the prepared baking tin. Distribute the plums on top and sprinkle the chopped almonds over it.
Bake on the middle rack for 30-40 minutes. Take out and sprinkle the reseved coconut blossom sugar on top. Laeve to cool in the tin for a couple of minutes, then carefully remove from the tin and let cool completely.