Yes! It’s plum season again! Time for plum cake! Last year I’ve made this super yummy apple walnut cake. A combination of walnut and plum also seemed like a very good fit.
And yes, they do fit well and create a yummy combination of flavours! Note that this recipe is quite low in sugar. If you have quite a sweet tooth, I recommend to add a little more sweetener of your choice, especially if you have plums that aren’t very sweet.
For a 23cm spring-from you’ll need:
2 cups (200g) walnuts
1/2 cup (70g) buckwheat flour
1/2 cup (70g) coconut sugar
1 tablespoon fiber husk
1 teaspoon baking powder
1 teaspoon baking soda
1-2 pinches salt
1 very ripe fair-trade banana
2/3 cup water
about 10 plums (depending on size though)
I like to roast the walnuts on low heat in a frying pan for a few minutes while stirring constantly and then peel of some of it’s peel after they cooled down enough as it seems to reduce the bitter flavour. It’s also said that this procedure reduces some of the phytic acid.
Preheat the oven to 190°C.
Line a spring-from with a sheet of parchment paper and grease the ring if needed.
Quarter the plums and remove the stone.
Mix the buckwheat flour, coconut sugar, fiber husk, baking powder, baking soda and salt in a medium sized bowl.
Grind the walnuts to fine crumbles and add to the bowl and mix well once more.
In small bowl, mash the banana to a fine cream.
Pour the mashed banana and the water to the bowl with the dry ingredients and mix well. The dough should be quite moist and almost runny. If it seems a little too thick, add a little more water.
Pour the dough into the spring-form and spread it evenly. Then pull the dough a little bit up the rim of the spring-form.
Place the plum quarters on the dough and gently press them in.
Put the cake tin in the oven and bake for approx. 20 minutes until it starts to turn golden brown on top. This depends on the oven type. Make sure you make a needle test.
Let cool down a little before taking it out of the spring-form.