Recipe - Plum & Almond Cake

[Guest guest]

I've finally had a chance to experiment and create a new recipe!! And now I get

to post it here!

So in my dual drive to clear out ageing ingredients from my kitchen and to

create something clafoutis-like, I went into experimentation-mode this

afternoon. I cadged a recipe from Raman Prasad's site

(http://www.scdrecipe.com/recipes-apple/apple-pudding-cake/?tid=1 & oid=10 & sid=223\

1ab96ce86ba795cd299682c4170d8) and hacked it.

What I've come up with is more of a breakfast-coffeecake-type dish, so not too

sweet. I can't wait to make it again - its very easy! (And delicious - I

couldn't wait for it too cool completely, so tucked into a slice as soon as I

could get close to it.) The plum and almond flavours marry very well together,

and I've left the quantities of them blank, so that it will be up to you to add

as few or as many (as I in my gluttonous baking way tend to do) as you like.

SCD Plum & Almond Cake

Cake batter:

1 - 2 cups almond flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

3 tablespoons softened butter

3 tablespoons honey

1 egg (the original recipe didn't include egg, so it should hold together

without any; perhaps a little extra juice?)

1/2 teaspoon almond extract

apple juice (optional)

sliced plums (I had frozen ones to clear out of my freezer, but fresh ones would

work too; I sprinkled mine with a little bit of cinnamon, but leave it out if

you don't like it; lemon zest would also be a good addition)

sliced almonds

1. Preheat oven to 350F/175C (or less-my oven is quite ferocious).

2. Butter a baking pan. I used a round pie tin (and I put Comfy Belly's pie

crust in it so no need to butter it, but next time I will try without a crust),

but choose one you like in any shape.

3. In a food processor, add 1 cup almond flour, cinnamon, and baking soda and

blend well. (You can also add some lemon zest if you like.) If you don't have a

food processor, mix the dry ingredients in one bowl, beat the wet ingredients

together in another bowl, and combine into the dry ingredients bowl.

4. Add butter, honey and 1 egg and blend well.

5. If you would like the batter thinner, you can add apple juice a little at a

time, until you get the consistency you like. If you think the batter is too

thin, add more almond flour, a little at a time. The batter should be pourable,

I think approximating a runny pancake batter. (But I think this cake is very

forgiving, so you can get away with quite a range from watery to fairly gloopy.)

6. In the buttered baking pan, pour some of the batter, then arrange the plum

slices and sliced almonds (add as many or as few as you like), then pour the

rest of the batter on top. If you like, sprinkle more sliced almonds on top.

7. Bake on a low shelf in the oven for about 45 minutes. You might want to

rotate the pan halfway through baking. To check to see if it is done, give the

pan a little shake - if the cake still wobbles in the centre, give it another

5-10 minutes. When a toothpick inserted in the centre comes out clean, the cake

is ready.

8. Remove the cake from the oven, and let it cool before you run a knife around

the edge, and then remove it from the pan.

I think this cake would also go extremely well with vanilla or salted almond ice

cream, or just heavy cream yogurt. I'm dairy-free at the moment, so you're on

your own for any more experimentation! I also think this cake has the potential

to travel well. Only one way to find out...

Happy baking!

Licia

UC/SCD feb 2006

no meds since july 2006