Plum cake

We made orange and plum marmalade last week. Even though the plum season is long gone, we have discovered just how easily plums can be frozen and used later. After we had filled three large jars with jam, we still had a few plums left. Naturally, it became my task to include them in a cake. I googled around in search of appetizing, eggless plum cakes. None of them seemed perfect. In the end, however, I found and decided to try an Indian plum cake recipe.

The recipe needed a bit of modification; I used oatmeal in stead of cashews, replaced oil with butter and milk and simplified the procedure. I have also included an additional, optional step in the process for a truly moist cake.

However, the interesting flavor of the cake remains.

Plum cakes!

Recipe adapted from Veg Recipes of India

For one cake (or 6 persons):

100 g plums (4-5 small ones)

140 g all purpose flour

70 g whole wheat flour

1 teaspoon vanilla powder

Pinch grated nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

70 g sugar, white or demerara

40 g oatmeal

1 dl and 3/4 dl milk

1,5 tablespoon apple cider

1/2 teaspoon baking soda

100 g melted butter + extra for greasing the pan

Peel and remove the stones from the plums. Chop them coarsely. If they are very juicy or have been frozen, remove as much moisture as possible by resting them on a sieve while preparing the batter.

Grease a small spring form or cake loaf pan with oil or butter. Preheat oven to 170℃. Sieve all the dry ingredients (except baking soda and oatmeal) into a large bowl. Add the butter and 3/4 dl of the milk to the bowl and mix thoroughly. The batter will get a doughy consistency.Add the plums and the oatmeal to the batter.

Now, get ready for the fun part: mix apple cider and the remaining 1 dl milk in a small bowl. Add baking soda to the liquid and mix carefully. It will froth and become bubbly. Fold the mixture gently into the batter. I recommend to whisk the dough carefully to dissolve all lumps. Pour the batter into the greased form, and let the cake bake for 35-40 minutes, or until a toothpick comes out clean.

Part 2 (optional):

approximately 1,5 dl plum juice or freshly pressed orange juice

Once the cake is out of the oven (it should still be warm), poke through the crust with a knitting pin. The holes should be roughly 2 cm from each other. Pour the juice over the holes and let the cake absorb the liquid.

Notes:

– the cake can be turned vegan by using soy milk and oil in stead of butter and dairy milk.

– If you’re making the cake for the first time and are unsure about whether to try step 2, it is possible to only poke the cake on one side. However, make sure to tilt the cake when pouring juice over it, to avoid juice from getting on the unpoked side.

– If you’re skipping part 2, let the cake cool on a rack before taking it out of the form and eating it with vanilla ice cream, whipped cream or orange sauce.

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