This eggless almond plum cake is a perfect tea-time cake. Buttery, soft, and fruity, it’s super easy to make with any seasonal fruit. If I have to pick the easiest cake that I have ever made – it’s gotta be this one (other than 3-minute mug cakes of course). You can add any fruit in season – mango, peaches, strawberries, etc. I initially made just one cake to test out the recipe and it came so well, that I immediately made another batch! The plums in this case worked perfectly, super juicy and fresh with this buttery almond cake. What takes this humble cake to the next level is the plum sauce. It got me wondering why we don’t eat tea cakes with fruit sauces! It gives extra flavour and makes it even more moist and moreish. I hope you try this eggless almond plum cake and love it as much as I do.
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Eggless Almond and Plum Cake
3
servings20
minutes25
minutesIngredients
- FOR THE ALMOND PLUM CAKE
1 cup all-purpose flour
1/4 cup almond flour (without skin)
1/4 tsp baking soda
1 tsp baking powder
1/4 cup lightly packed brown sugar
7 tbsp softened butter
1/4 cup condensed milk
1 tsp vanilla extract
1/4 cup whole milk
Fresh plum or any seasonal fruit – 2-3
- FOR THE PLUM SAUCE
2 plums – roughly chopped with skin
2 tbsp granulated sugar – add more if needed
2 tsp lemon juice
1/2 cup water
Directions
- FOR THE ALMOND AND PLUM CAKE
- Preheat the oven to 170°C. Prepare cake molds by lightly applying butter on the inside. You can bake this as one whole cake or an individual cake. If baking as one cake baking time will be an additional 10 minutes.
- Whisk together the butter and brown sugar until light and creamy for 1-2 minutes. Add in the condensed milk and vanilla. Whisk well and set aside.
- Mix all the dry ingredients together – all-purpose flour, almond flour, baking powder, and baking soda.
- Add half of the dry ingredients to the wet ingredients (butter-sugar mixture) along with half of the milk. Combine with a spatula. Add in the remaining flour mixture and milk and mix again until it’s well combined.
- Divide the mixture equally and scoop into prepared cake molds. You should be able to 3-4 tbsp worth of cake mixture into each mold.
- Slice the plums thinly and place them on top. Finish off with a sprinkle of granulated sugar before baking.
- Bake for 25-30 minutes until a toothpick comes out clean with crumbs.
- FOR THE PLUM SAUCE
- In a saucepan, add the chopped plums, water, lemon juice, and sugar.
- Let this cook for 5-7 minutes until it comes to a light boil.
- To check if it’s at the right consistency, dip a spoon in the sauce and run your finger through the back of the spoon. If the line is clear it’s done.
