Have I mentioned before that Autumn is my favourite season of them all? Well it is. I love the smell of the crisp, fresh air and that very distinctive scent of the Fall. I enjoy walks through dry, "crunchy" leaves. I adore the views of multi-coloured hills, soft sunsets and cosy evenings. I'm looking forward to being snuggled under the blanket, with a hot drink in my hand, reading a book or watching a movie. I also love baking this time of the year and being in the kitchen. It changes, it gets more comforting, more sweet, more spicy, than that during spring or summer months.
The cake is moist, but with a slight crunch from the nuts. It's not too sweet, the taste of plums compliments walnuts perfectly. What says "Autumn" better than two most seasonal things of them all - plums and walnuts!
- 150 g vegan butter
- 150 g unrefined golden caster sugar
- 10 plums, stones removed, fruit cut into quarters
- 3 flax eggs (3 tablespoon ground flax seeds with 9 tablespoon water, whisk together until thick and foamy)
- 170 g plain flour
- 1 teaspoon baking powder
- 50 g chopped walnuts
Method:
The cake is moist, but with a slight crunch from the nuts. It's not too sweet, the taste of plums compliments walnuts perfectly. What says "Autumn" better than two most seasonal things of them all - plums and walnuts!
How to make it...
Ingredients:
- 150 g unrefined golden caster sugar
- 10 plums, stones removed, fruit cut into quarters
- 3 flax eggs (3 tablespoon ground flax seeds with 9 tablespoon water, whisk together until thick and foamy)
- 170 g plain flour
- 1 teaspoon baking powder
- 50 g chopped walnuts
Method:
- Set the oven at 175 C. Line the base of a 20-22 cm cake tin with baking parchment.
- Beat the butter and sugar until it's pale and fluffy. A food mixer will do this far more efficiently than by hand. Stop when the mixture is light, soft and the colour of vanilla ice cream.
- Beat the butter and sugar until it's pale and fluffy. A food mixer will do this far more efficiently than by hand. Stop when the mixture is light, soft and the colour of vanilla ice cream.
- Meanwhile, halve the plums, remove the stones, then cut each half in two.
- Mix the flax eggs with the butter and sugar.
- Sift the flour and baking powder together and fold them gently into the mixture. I do this with a large spoon rather than the food mixer.
- Fold in the chopped walnuts.
- Scrape the mixture into the cake tin.
- Scrape the mixture into the cake tin.
- Place the quartered plums on the cake mixture.
- Bake for 40-45 minutes, until golden brown, then test with a skewer. If it comes out clean, the cake is ready.
- Remove from the oven and leave to cool for 15 minutes before turning out.
Smacznego!
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Smacznego!
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It is a nice change from the traditional polish ciasto z sliwkami...this cake sounds really delicious.
ReplyDeleteAnna, it is a nice change and I hope you'll try it! :)
DeletePozdrawiam, Anula.