A visit to the Leslieville Farmers’ Market inspired me to make this plum cake for Rosh Hashanah. At the market I bought a basket of purple onions, purple potatoes, purple cabbage and purple plums. I just read that purple fruits and veggies are good for you and I think that even applies to using purple fruit in cake. Well I could be stretching this healthy cake thing but it is gluten-free and sweetened with honey. This recipe makes 2 – 9 inch round or square cakes. When Gordy saw that we had 2 cakes cooling on the counter and I asked him what he wanted for lunch he said…”I think I am in the mood for cake!” Shana Tova.
Makes 2 cakes
- 8 tablespoons melted coconut oil
- 2/3 cup honey
- 6 eggs
- 1 tsp vanilla extract
- 1 cup almond flour, packed
- 1/2 cup gluten free flour, packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6 to 8 plums, cut in half, pits removed
- Preheat oven to 325 degrees.
- Grease your pans with some coconut oil.
- Combine wet ingredients.
- Add dry ingredients, stir until combined. Pour into 2 greased 9 in pie plates or square pans.
- Top with the sliced plums.
- Bake for 3o-40 minutes, until golden brown.
- Let cool before serving.
- plums, sliced and pitted
- honey, the amount of honey you like depends on how sour the plums are. Taste and add more honey if needed.
- vanilla to taste
- dash of salt
- splash of balsamic vinegar
- Combine plums, a little water and honey in a saucepan.
- Bring to a low boil.
- Add vanilla, a splash of balsamic vinegar and a dash of kosher salt.
- Stir over low heat until plums are very tender and compote thickens, stirring often and tasting to see if more honey is needed.
- Cook for about 15 to 20 minutes until plums are soft and have started to break apart.
- Remove from heat.
- To serve drizzle a small amount of compote on each dessert plate and add a slice of cake on top.
- Any leftover compote store in an air-tight container for up to one week.