The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Sep 23, 2024
This lovely fruity cake was inspired by some beautiful ripe plums I bought recently. They begged me to incorporate them into a cake. Knowing better than to argue with a ripe plum I sliced and marinated them overnight in a smidgen of cinnamon, bayleaves and vanilla, to make their flavour sing. I then whizzed up this light, moist sponge with warm gingery undertones as a fitting throne to sit them on.
What a combo!
And a good no-fuss bake too.
Plum topping marinate
500g ripe plums sliced
3 bay leaves
½ tsp cinnamon
1 tbsp vanilla essence
½ tsp sweetener *
The cake
4 eggs
100g butter
5 tbsp sweetener *
250g almond flour
1 tsp vanilla paste
1 tsp ginger powder
Pinch of salt
*Natural sweetener options could include xylitol, erythritol, allulose. I used xylitol here. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Plum topping marinate
I marinated the sliced plums overnight. If you’re in a hurry – I would let them sit for no less than a couple of hours in the mix.
Put all of the spices, flavourings into a bowl. Add the plum slices and distribute the mixture well over them. Cover the bowl and pop in the fridge overnight.
The cake
Pre-heat the oven to Gas mark 4/180C.
Line a 23cm square cake tin with baking paper.
Lay the plum slices in rows along the bottom of the tin.
Put any remaining liquid from the plums in a bowl with eggs, sweetener and vanilla paste. Whisk until frothy.
Melt the butter and add to the mix, blending thoroughly.
In a separate bowl, mix the almond flour, ginger powder and salt and mix well.
Add to the egg mix and stir in.
Pour the mixture over the plum slices.
Bake for 25 minutes or until a knife put into the centre of the cake comes out clean.
Store in the fridge.
