Here for you a simple and genuine dessert, prepared with the typical ingredient of this period, the plums! The result is a soft and scented cake with a crunchy note given by almonds and a juicy and slightly sour touch of the plums. Flours and sugar are unrefined and the butter is replaced by extra virgin olive oil, milk and yogurt that, for vegan people or persons that are lactose intolerant, may be plant based, such as soy or rice. It only remains for me to wish to you all an enjoyable snack with this yummy cake!
500 grams of pitted plums
250 grams of semi whole grain spelt flour
100 grams of whole grain spelt flour
1 packet of backing powder for cake
50 grams of almonds
1 tablespoon of shaved almonds
1/2 teaspoon of vanilla powder
80 grams of whole cane sugar
120 grams of extra virgin olive oil
40 grams of yogurt (plant based or cow’s)
20 grams of milk (plant based or cow’s)
Cut the plums into half. Blend the almonds in a blender until you get a flour. In a bowl mix the flours of spelt, the flour of almond, the yeast and the vanilla. Add the eggs, the yogurt, the oil and the milk and stir. Knead the dough with damp hands, the result should be a dough that detaches heavily from the spoon. Roll out the dough on a rectangular baking pan covered with baking paper, you can use a damp spatula. The thickness of the dough should be about 1 cm or a little more. Add the shaved almonds on the surface of the cake and place the plums, one next to the other. Bake in the oven at 180° for 25 minutes. Cut the cake into squares and, once cooled down, serve!