Autumnal Plum and Almond Cake

Lately, my friends and I have been curing our Sunday blues with 5pm tea and cake, and I highly recommend the ritual. This went down extremely well when served with plenty of creamy coconut yoghurt and a little extra drizzle of honey for sweetness. Divine.

Serves: 8

Ingredients

200g flour (plain, wholemeal or spelt)

50g ground almonds

3 tsps baking powder

Approximately 5 large plums

200ml almond milk

2-4 tbsps honey, plus more to serve

1 medium egg

4 tbsps rapeseed oil, plus more for greasing

To serve:

Coconut yoghurt to decorate

Toasted flaked almonds to decorate

Method

Preheat the over to 180 degrees celsius, and grease a cake tin with rapeseed oil. Cover the base of the tin with grease proof paper.

Wash the plums, and slice into thin rounds. Arrange the plums in the bottom of the cake tin. Don’t worry if you don’t use all of them.

In a small bowl, mix the flour, almonds and baking powder.

In a larger bowl, gently beat the eggs and milk, before stirring in the honey and rapeseed oil.

Slowly, add the dry ingredients to the liquid mixture, and mix until you have a smooth batter.

Pour the cake mixture over the plums and bake in the oven for approximately half and hour or until a skewer inserted comes out clean, with the exception of plum juice.

Leave the cake to cool a little before removing from the tin. Carefully turn over before peeling the baking paper from the top of the cake. I like to serve it with a heap of coconut yoghurt in the middle and a generous scattering of toasted flaked almonds. You may want more honey to serve.