plum cake

This gluten-free plum cake is perfect for days when you're craving something with your coffee, as it combines flavour with nutrition. The cake uses nutrient-rich flours from da Carla: durra and bovete (buckwheat). Durramjöl is rich in fibre and protein, which contributes to the cake's structure and boosts its nutritional value. Bovetemjöl is naturally rich in minerals such as magnesium and iron, and adds a deep, nutty flavour. The soured milk gives the cake an incredibly moist texture, while the cinnamon and ginger spices give it a warm, deep flavour. The cake is simple to bake and works just as well as a quick dessert as it does for a cosy coffee break.

ingredients

• 2 dl da Carla Durramjöl
• 2 dl da Carla Bovetemjöl
• 2 tsk baking powder
• ½ tsk ground cinnamon
• ½ tsk ground ginger
• 1 dl olive oil
• 2 dl coconut sugar or a sugar-free alternative
• 4 eggs
• 1 dl soured milk
• 9 plums, halved or quartered

How to make it

• Heat the oven to 180 °C and line a tin with baking paper.
• In a bowl, mix the durra and buckwheat flours with baking powder, cinnamon and ground ginger.
• In another bowl, whisk the olive oil and sugar. Add the eggs one at a time, whisking well.
• Fold the dry ingredients into the wet ones. Then gently stir in the soured milk to a smooth batter.
• Pour the batter into the tin and arrange the plum slices on top.
• Bake for about 25–30 minutes. The cake is done when a skewer comes out dry.

Vary with other fruits

The best thing about this recipe is that it's easy to adapt to the season. You can easily swap the plums for other fruits depending on what you have at home:

• Pear and apple: Use thin slices of pear or apple for a classic, autumnal flavour.
• Berries: Swap the plums for fresh or frozen berries such as blueberries, raspberries, or a mix of your favourites. The berries add a fresh tartness that lifts the whole cake.
• Cherry and peach: For a summery feel, use fresh or frozen cherries and pieces of peach.