Summer Special, Guilt-Free Plum-Almond Cake 

Portion size – 8 – 10 slices 

Prep time – 10 mins                Baking time – 50 mins                Cooling time – 10 mins 

One thing I love about summer is the variety of fresh produce it offers after cold and rainy months. Coming from a tropical island, where I used to get a variety of seasonal fruits and vegetables from “Pola” aka farmer’s market, or harvested from my home garden, I always loved to cook and bake with them.

Incorporating seasonal produce in my cooking became a part of my summer activities and it helps me to get my daily natural vitamins, minerals, and dietary fiber through these fresh fruits and vegetables. Today I’m bringing you this indulgent, gluten and refined sugar-free cake made with fresh Ontario Prune Plums. This delectable treat is a celebration of ripe, juicy plums harvested at the peak of their flavor, transformed into a moist and aromatic dessert that’s perfect for any occasion.

This soft and spongy Plum-Almond Cake is a testament to the beauty of seasonal produce, where the sweetness of plums and the natural goodness of date sugar combine to create a guilt-free dessert that’s as delightful as it is wholesome. Enjoy a slice with a cup of tea or share it with loved ones for a delightful treat that always captures the essence of the season.

What do you need: 

• 1/2 cup almond flour
• 1 cup oat flour
• 1 1/2 teaspoons baking powder 
• 1 1/2 cups prune plums, sliced, divided 
• 1/2 cup butter, room temperature 
• 3/4 cup date sugar
• 2 large eggs, room temperature 
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon almond essence 
• 1/4 cup dried almond, slices (optional)

Let’s make it: 

1. Add almond flour, oat flour, and baking powder in a bowl and mix them together. 
2. Add 1 cup of plums into the flour mixture and mix until the plums are coated with the flour mixture. 
3. Add butter and date sugar in a separate bowl and beat for 1 – 2 minutes until the sugar dissolves completely. 
4. Add eggs one by one and beat for another 1 – 2 minutes. 
5. When the mixture is creamy in texture, add salt, cinnamon, almond essence, and the flour mixture. 
6. Beat the mixture for about a minute until everything combines together. 
7. Transfer the batter to a greased cake tin and level it with a spatula. 
8. Garnish the top with the rest of the plums and almond slices. 
9. Bake the cake at 350ºF for 45 – 50 minutes until a skewer comes out clean. 
10. Cool it on a wire rack for 10 minutes and cut into slices. 

Make ahead info: 

• Grease and line the baking tin with parchment paper. 
• Preheat the oven to 350ºF for 5 – 10 minutes. 
• Store the leftover cake in an airtight container for 3 – 4 days in a refrigerator and warm it up in a microwave just before serving.