Healthy Plum Cake

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Full recipe

Do you have plums and want to make something delicious with them? Then this quick and easy recipe for plum cake will be more appropriate than ever.

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I use it myself several times a year. I make it with fresh plums, in season, and in the winter with frozen fruit. It takes less than 5 minutes to prepare, so let’s get started. As I said before, the plums (400 g) can be fresh or frozen.

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Let the fruit from the freezer thaw at room temperature or in the refrigerator, and fresh fruits immediately wash and cut into halves, taking out the bone.

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You can cut the plums even smaller if you like, but I like the slices big enough.

If you freeze fruit by removing the pips before freezing, you will make your life a lot easier in the future. You won’t have to deal with cold berries during the cooking process.

Tip

Now let’s make the batter for the plum cake. And it is poured because the dough is liquid, and we just pour it into the baking dish. First we sift the flour into a bowl to sift out the debris and break up the lumps.

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Since this is a healthy recipe, I will use a mixture of rice flour (200 g) and oat flour (100 g). You can mix and match and try other flours, such as whole wheat or cornflour.

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Next, add the remaining ingredients to the bowl: eggs (3 pcs), homemade kefir (350 g), baking powder (2 tsp.), vanilla (⅓ tsp.), cinnamon (⅓ tsp.), salt (pinch) and sweetener (1 tbsp.).

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Mix well until the contents are completely homogeneous. The best way to do this is to use a whisk or mixer on low speed, so that the dough comes out with a perfect consistency, without lumps.

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To make a non-diet version of plum cake, take regular whole wheat flour and sugar instead of sweetener. But honestly, you won’t notice any difference. The pie is equally delicious even in the low-calorie version.

Fact

For baking, it is best to use a silicone or glass mold, medium diameter, with high sides. To make the plum cake easier to take out after baking, grease the edges and the bottom of the mold with a little vegetable oil.

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Now we pour the batter into the mold and throw the plums into it. I put the plums all over the dish so that the presence of fruit in the pie is more even.

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We put the plum cake in the oven, for 40-50 minutes, at 170°.

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Toward the end of baking, the pie will show breaks in the dough, indicating that it is ready.

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It is advisable to let the finished pie rest for 5 minutes and then you can start tasting it. It turns out fantastically delicious, juicy and fragrant, while remaining quite low-calorie, cooked according to all the canons of proper nutrition.

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It may remind someone of his grandmother’s or mother’s recipe, for some it will be a novelty, but most importantly, I am sure that you will be satisfied with the result.

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Bon appetit! Don’t starve 😋