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Almond, Plum and Olive Oil Cake with Orange Zest
I love cooking good food, but without all of the fuss. I'm not particularly eager to spend hours in the kitchen and value the satisfaction of creating simple, healthy, and delicious meals using everyday ingredients.
This leads me to sharing a lovely baking recipe that I think you'll enjoy. Light with a soft, sweet crumb, this nut flour cake can be topped with almost all kinds of seasonal fruit. It's simple in appearance, yet I still find it beautiful to look at. And it's important to mention pouring cream is a lovely accompaniment.
- Eleanor
Almond, Plum and Olive Oil Cake with Orange Zest
Ingredients
½ cup sour cream
1 cup coconut sugar
½ cup olive oil or melted coconut oil
3 free-range eggs
2 tsp vanilla extract
2 cups almond meal
1 tsp baking soda
1 tsp ground cinnamon
Zest of one orange
½ tsp sea salt
3-4 ripe plums
Preheat the oven to 180 C and line a grease or line a cake tin with baking paper.
Mix all the ingredients (except for the plums) in a large bowl until just combined.
Pour the batter into the cake tin and smooth out evenly. Slice the fruit into 1 cm thick wedges, then arrange them on top in a pretty pattern.
Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin before slicing.
Will keep for up to 4 days in an airtight container.
Serve with a dusting of icing sugar and pouring cream.
