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Cardamom-spiced plum cake with almond crunch

Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 180°C/350°F fan oven. Cover the bottom of a round baking tin with baking parchment and grease the sides.

  2. Cut plums in halves and remove the pits.

  3. 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.

  4. 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.