Plum, Almond & Spelt Cake
A deliciously moist, light and very moreish cake/pudding. Gorgeous with a dollop of creme fraiche!
Makes: 16 Squares
Ingredients
- 500g plums, washed
- 150g spelt flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 80g ground almonds
- 150g soft brown sugar
- 3 medium eggs, free range
- 100ml vegetable or sunflower oil
- 150ml plain yoghurt
Method
- Pre-heat your oven to 200ºc/180ºc fan/Gas Mark 6
- De-stone your plums and roughly chop, set aside
- Sieve the flour, bicarbonate of soda and baking powder together in a bowl, stir in the ground almonds. Set aside
- Whisk together the sugar and eggs in a large mixing bowl, whisk in the oil and yoghurt
- Using a large metal spoon gently mix the flour into the wet mixture.
- Stir in most of the fruit, leaving a few pieces to scatter over the top
- Scrape the cake mixture into a prepared lined baking tin, scatter the remaining fruit over the top
- Place in your hot oven for 40 minutes until golden on top, firm to touch and an inserted cake skewer comes out clean
