Rose Plum, Almond & Pistachio Cake

Recipe adapted from Antonia Parkers One Bowl Cakes' Roast Plum, Almond, Olive Oil Cake with Orange Blossom

Caramelised plum cake

I’ve been loving this rose plum cake. The plums caramelise in the tin before a soft almond and rose-water batter goes on top. I used rose-water as I didn't have orange blossom at home and if you know me, I'm always experimenting and so with the rose-water I thought pistachios would work really well.

And then when you peel off the grease proof paper, it reveals a gorgeous glossy plum topping.

I believe nourishing ourselves is about more than trying to make every recipe fit a set of rules. I love sharing simple, everyday meals that support our health, and I also love baking something beautiful to enjoy with family or friends. This rose plum cake, with its soft almond base and delicate hint of rose, is one of those recipes. Good food has room for both nourishment and pleasure.

This also ties in with how I started my journey to nutrition. After removing refined sugar from my diet, I used to use natural sugars in my baking and would always experiment to see how I could swap out refined sugar. I had a sweet tooth and to a extent still do now but through these changes I find I now struggle to eat most cakes and desserts, because they are often too sweet and they also don't feel very wholesome.

Tin: 22 cm round cake tin

Plum roasting time: 25 minutes

Cake baking time: Approximately 50 minutes

Ingredients

For the plums

• 10-12 plums, or enough to cover the base of a 22 cm cake tin

• 2/3 tbsp of honey or 2 tbsp raw cane sugar

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• Pinch of salt

For the cake

• 85 ml virgin olive oil

• 50 g honey or 80 g raw cane sugar

• 3 medium eggs

• 200 g ground almonds

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• ½ tsp salt

• 100 g dairy-free yoghurt

• 1 tsp rose water

• 50 g pistachio flakes

Method

1. Prepare the plums. Preheat the oven to 190°C and line a 22 cm round cake tin. Stone and halve the plums, then arrange them in the tin, skin-side down. Sprinkle over the raw cane sugar, cinnamon, vanilla extract and a pinch of salt.

2. Roast until caramelised. Bake the plums for 20 minutes. Increase the oven temperature to 220°C and bake for a further 5 minutes, until they look caramelised. Remove the tin from the oven and carefully turn the plum halves over. Reduce the oven temperature to 170°C.

3. Make the cake batter. While the plums are roasting, whisk together the olive oil, honey or raw cane sugar, and eggs. Add the ground almonds, baking powder, bicarbonate of soda, salt, dairy-free yoghurt and rose water. Mix until combined.

4. Assemble the cake. Sprinkle the pistachio flakes over the plums, then gently pour the cake batter over the top and spread it evenly.

5. Bake. Return the tin to the oven and bake at 170°C for approximately 50 minutes, or until a skewer inserted into the cake comes out clean.

6. Turn out and serve. Let the cake cool in the tin before carefully turning it out onto a serving plate, so the caramelised plums are on top.

Note: The plums release juice as they roast, so place the cake tin on a baking tray if you’re concerned about drips. Check the centre of the cake with a skewer before removing it from the oven.