Rustic Plum Cake


This cake is by now a reminiscence of summer, as the plums from my grandma’s tree are finished, but if  you still have some of them, this will be a good way to use them!

400 gr of wholemeal flour
150 gr of corn syrup
1-2 tablespoons of sugar cane
baking powder (for quantities, check instructions on the package)
1 pinch of salt
cinnamon (to taste)
100 gr of sunflower oil
300 gr of soy milk
2 tablespoons of lemon juice
450 gr of plums
sugar cane (for decoration)

Divide the plums in halves and set some aside for decoration. Cook the remaining plums with a tablespoon of syrup over low heat, stirring occasionally, until they are very tender, almost melted. Meanwhile, prepare the pastry by mixing liquid ingredients with dry ones. Use a 22 cm diam cake tin, oiled or lined with baking paper; pour in half of the pastry, then the plums you cooked and finally the remaining pastry. Decorate with plums cut in halves and sprinkle with plenty of raw cane sugar, which will serve both to form a nice crust and to give additional sweetness to the cake – which contains little sugar by itself. Bake at 180°C for about 40 minutes, then test the baking with a toothpick. If you don’t consume it within a few days, and it’s very hot outside, I recommend you keep it in the fridge, as my fruit came to a bad end. Practice makes perfect!

With this recipe I take the opportunity to welcome those who I haven’t greeted yet, to compliment all of you who write on this blog (with delicious recipes I have tried out or put on my waiting list); and in particular, to congratulate Nello and his wonderful inspirations: in one way or another, they always help us to meditate! Also, I haven’t forgotten my experiments with lavender, the thing is that some attempts have failed and have not been appreciated, so I’m a little discouraged and do not think I’ll try again for the time being 🙁

Chef: Petra from VeganBlog

  1. heidi 30 September 2011 at 05:57

    must be so delicious and hearty! I wonder how it would come out with figs… you know, plums are over as you rightly said, but figsa re in season 🙂

  2. ascanio 1 October 2011 at 07:44

    I like it, as you said it’s very rustic and looks hearthy and “honest”. Can be decorated with every sort of fruits I imagine, can’t it?

  3. Petra 4 October 2011 at 09:34

    Of course,every fruit can be suitable! I think figs would be the tops,I love them 😉

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