Wheat & Gluten Free Roasted Plums & Lemon Cake.

I don’t remember now where I found the recipe for this beauty, but of course I have adjusted it so this cake is dairy, wheat and gluten-free. Oh and there is no processed sugars here either. It tastes so nice, lite and refreshing I had to bake it two days in a row – we just couldn’t have enough of it! It looks beautiful too with it’s bright yellow colour and blood red roasted plums. This one is definitely my new favorite in times when I just can’t stand the thought of chocolate, but want something nice with my tea. Ideally you’ll need a blender or food processor – that way it will be very fast to make it, but it is possible to use just the spoon and a bowl.

There are two stages in making this cake. First you have to roast the plums, then bake a cake. You can reserve some plums to serve them on a side as they are delicious on their own too.

plum_lemon_cake

Roasted Plums:

  • 6 plums (you can roast more to have on a side)
  • 1 teaspoon pure vanilla extract
  • a pinch of allspice
  • a pinch of ground cloves
  • Freshly squeezed juice of one orange
  • 1-2 tbsp of Xylitol or raw cane sugar if you use sugar.
    1. Preheat oven to 180 C.
    2. Quarter the plums and remote the pit.  Place them on a small roasting pan. Add the rest of ingredients and toss to combine.  Place plums in the oven for about 30 minutes or until tender and aromatic.

      Cake:

      • 1tbsp raw coconut oil for greasing
      • zest of one unwaxed lemon
      • fresh lemon juice from 3 lemons
      • 100-120ml agave nectar
      • 100g soy margarine
      • 5 eggs at room temp.
      • 1 tsp pure vanilla extract
      • 200g ground almonds
      • 1/2 tsp. freshly ground nutmeg
      • roasted plums
      1. Preheat oven to 180 C and grease a tart pan.
      2. The easiest and fastest way to make this cake is to beat margarine, vanilla and agave nectar in a blender until smooth, then add eggs and the rest of ingredients in the order they written above and mix it all up to a nice batter.
      3. If you don’t have a blender (how can you live without it?!) train your biceps by beating margarine and agave until smooth and creamy, then manually beat in the rest of the ingredients one by one. It would help to beat the eggs separately and fold them in before adding almonds. Don’t worry if the batter looks grainy due to almonds – it will be fine and cheesecaky when baked.
      4. Pour the batter into prepared pan.  Arrange roasted plum slices along the top.
      5. Place in oven and bake until golden and the cake springs back when pressed with a finger, about 35 minutes.  Allow cake to cool completely before slicing.

      1 comment to Wheat & Gluten Free Roasted Plums & Lemon Cake.

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