The perfect cake to put your overripe fruit to good use. An absolutely beautiful dessert that is ideal for sharing and entertaining. It is versatile in the way that you can use any stone fruits, apples or raspberries as the star of the cake. I used plums this time, but am looking forward to experimenting with other fruits.
- 150g castor sugar
- 115g Nuttelex at room temperature
- 140g plain flour
- 1tsp baking powder
- Egg replacer equivalent to 2 eggs
- 1 pinch salt
- 1/4 to 1/2 cup almond milk
- 5 – 10 plums, depending on size
- 1tsp ground cinnamon
- 1 – 2tbsp castor sugar, for sprinkling
- Preheat oven to 180c and prepare egg replacer (per instructions on the box). Pit the plums and cut them into halves.
- Warm butter a little so it’s soft but not melted. In a bowl, mix butter and sugar together until fluffy.
- Sift in flour and baking powder then add the egg replacer and salt. Mix everything well.
- If the mixture begins to look shortbread-like, don’t panic. Stir through between 1/4 to 1/2 cup almond milk, just until the mixture looks more like a cake batter.
- Pour batter into a greased, round tin and smooth out. Arrange the plums (cut side up) on top of the cake batter so that it covers as much of the cake as possible. Sprinkle with cinnamon and sugar.
- Bake in the oven (on the lowest shelf) for 40 – 50 minutes, until a skewer comes out clean.
This recipe is best served warm, but also tastes lovely at room temperature. Serve with some soy ice cream, or enjoy alone. Now there’s no excuses to throw out ‘off’ fruit!