It’s the end of August and the warmth of the late summer has finally ripened the last of the plums. Today one of our colleagues, Jonna, came strutting into the office looking quite pleased with herself after she’d just plucked a bag full of these little gems from the garden of her condo. We happily strapped on our aprons and got right to baking!

We conjured up the idea for a late summer almond plum cake, just like the kind your grandmother would have served.  This recipe does have eggs in it, so it’s not vegan friendly. However, if you have plums that you want to use up in a late summer dessert that is vegan, then we imagine that our apple crisp recipe would be just as delicious if you switched out the apples for plums! Give us a shout out in the insta comments if you try the plum crisp and let us know how it turned out.

Grandma’s Almond Plum Cake
(serves 10 pieces)

100g or ½ cup melted virgin coconut oil
2 eggs
¼ cup honey
½ cup almond flour
¼ cup buckwheat flour
1 tsp baking powder
10 stolen plums (boughten works too)

Heat the oven to 160°C/325°F. Melt to coconut oil on low heat in a saucepan. Whisk the eggs and honey together in one bowl and combine all of the dry ingredients together in a separate bowl. Slowly whisk the coconut oil into the egg mixture then stir in spoonfuls of the dry ingredients until everything is combined. 

Pit and slice the plums into wedges. Grease a springform pan and coat with almond flour. Pour the cake batter into the form and lay the plum wedges in a pattern of your choice on top (give them a little push so they are slightly submerged). 

Bake in the oven for about 40 mins or until it has turned slight golden and is set in the middle. This late summer plum cake is most delicious when served warm, just like grandma would have!

Thanks for the recipe inspiration  nillaskicthen.com.

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