If you follow me on my Facebook page you might have seen that huge amount of plums that I was given the other day. Man, I just love how kiwis share whenever they have too much of something!
I’ve alreday made a few plum cake recipes but they all call for nuts. So it was time for a vegan, gluten and nut-free version! Just recently I have started using amaranth in some of my baking. It adds a funny, slightly crunchy texture. So I have tried it for a plum slice recipe. And yes, a winner!
Make sure the plums are nice and ripe. It will be delicious!
For a 27 x 17cm cake tin you’ll need:
about 14 plums
1/2 cup (100g) ground amaranth
1 cup (140g) buckwheat flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tablespoon fiber husk
2 pinches salt
3/4 cup (110g) dates + 1 1 /2 cup water
1 tablespoon olive oil
Line the cake tin with some parchment paper.
Preheat the oven to 190°C
Half the plums and remove the stones.
Mix the dry ingredients in a medium sized bowl.
Blend the dates with the water to a fine cream. It might pay to soak them prior to blending, this way it will be easier.
Add the blended dates and olive oil to the bowl with the dry ingredients and mix well.
Pour the dough into the cake tin and spread it evenly.
Then place the plum halves on top. I like to press them into the dough sideways. This way you get a lot of fruit with your cake 😉
Bake for approx. 20 minutes (until the top starts to turn gold-brown). This depends on the oven, make sure you test it with a needle.
Let cool down a little before taking the cake out of the tin. Let cool down on a cooling rack.