Nicole here again, getting some great baking in this fall season! While there are many fruits currently in season this time of year, including prickly pears, figs and peaches; blue plums are now available and in season from late August to mid-October, making this cake a delightful autumn treat as we acknowledge the end of summer.
This recipe was lovingly created by my friend, Marie who baked an individual plum cake one night at her dinner party just for me. Marie's famous recipe was an instant success, as I recall having two pieces after dinner that night, bringing the rest of my blue plum cake home. It was polished off the next morning with my coffee.
This gluten-free recipe is simple to make using two staple pantry items; oat and almond flour. The fruit and lemon combination is the star of this recipe, leaving the cake incredibly moist and flavourful with a light, lingering sweetness. A perfect complement with a cup of tea.
Yields: 10-12 servings
Tea Pairing: Earl Grey (Bergamot)
½ cup almond flour (ground almonds)
½ tsp. baking powder
½ cup butter (slightly melted)
¾ cup refined sugar
2 eggs
zest of whole lemon
10-12 small-medium blue plums
1½ tbsp. Golden Cane Sugar
Tools
Spring foam pan
Preheat the oven to 350 degrees and line the bottom of a spring foam pan with parchment paper. The parchment paper helps keeps the fruit intact at the bottom of the cake once it has baked.
Line the bottom of a spring foam pan with parchment paper
Combine the oat and almond flours and baking powder in a bowl with a whisk and set aside.
In a second bowl, cream together the butter and sugar, adding the eggs to the batter, one at a time.
Zest one lemon and add to the wet-egg mixture.
Add the zest of one lemon to the egg mixture Now, add the dry ingredients gradually into the wet mixture. PLEASE NOTE: The batter will be thick and not seem like there is enough to fill the spring foam pan.
Use a spatula to spread the batter, ensuring there is an even coating for baking
Use a spatula to spread the batter for even baking Wash and slice the plums in a colander, ensuring they are sliced in half along the stone or pit side of the fruit
Now place all halved plums, cut side down on top of the cake, arranging them by covering the entire batter in blue plums.
Place the halved plums, cut side down on top of the cake For an additional crunch, texture and sweetness, sprinkle golden cane sugar on top of the cake to crystalize the top during baking.
Sprinkle golden cane sugar on top of the cake for texture
Bake the cake for 40-45 minutes on a baking tray. The plums will sink to the bottom of the cake after baking due to their density. QUICK TIP: Once the cake is removed from the oven it will not be quite set. Remove the cake and allow to cool. Run a butter knife around the edges of the spring-foam pan after the cake has cooled.
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