Excellent served warm, this wealthy and dense cake makes for an indulgent dessert
The flour aisle of the grocery store is a miles extra interesting location in recent times. Plain flour lives as much as its call in evaluation with the myriad exciting grains we can now use as an alternative, consisting of spelt, an ancient type of wheat that became popular inside the Bronze Age. It boasts a nuttier flavour and higher credentials within the nutrient department, and it produces lovable, dense-textured desserts. Right here, i take advantage of it with plums and ginger, to make a boldly flavoured, jammy, pudding-like range.
Sunken plum, spelt and ginger cake
The apple puree provides more moisture to make amends for the shortage of eggs in vegan baking. It’s first-rate to apply firm plums here, because ripe ones will launch an excessive amount of juice. This can be eaten hot or cold, although it’s nice warm, with a touch non-dairy yoghurt, ice-cream or cream.
Prep 15 min
Cook dinner forty min
2 tbsp milled flax seeds
6 tbsp unsweetened almond milk
120g sunflower unfold (i really like Biona )
80g dark brown tender sugar, plus extra for sprinkling
80g apple puree (once more, i love Biona )
½ tsp vanilla extract
100g white spelt flour
60g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda
4 tsp floor ginger
1 pinch sea salt
7 small company plums (approximately 350g), halved and stoned
Warmth the oven to 180C/350F/gasoline 4 and line a 20cm tin with greaseproof paper. Blend the flax seeds and almond milk in a small bowl.
Placed the sunflower spread, sugar, apple puree and vanilla in a massive bowl and vigorously mix with a hand whisk – it’ll appearance a touch cut up, but that’s adequate. With a timber spoon, fold in the spelt flour, almonds, baking powder, bicarb, ginger and salt, until simply combined. Now upload the flax seed combination, fold yet again to mix, then pour into the organized tin.
Top the batter with the plum halves, overlapping them slightly as you move, then sprinkle over about a tablespoon of sugar. Bake for forty mins, turning the tin midway via, till the top of the cake is firm to the touch, golden brown and a skewer inserted into the centre comes out clean. Go away to chill inside the tin for a couple of minutes, then do away with from the tin and serve heat.