Ingredients:
- ¼ cup grape seed oil
- 1/2 cup cane sugar
- 2 eggs (or egg replacement)
- 1 1/2 teaspoons lemon juice
- 1 cup flour
- 1/4 teaspoon baking soda
- plums, pitted & cut into half (one 850g can or around 10 fresh plums)
- 1 1/2 teaspoons cinnamon
- a pinch of salt
Optional but highly recommended spices:
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon clove
Syrup:
- juice from canned plums or ½ cup of water
- ½ cup balsamic vinegar (white or dark)
- ½ teaspoon ginger powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- 1/8 to ¼ cup raw cane sugar
Instructions:
- Preheat oven to 175° C (350° F).
- In a mixing bowl, mix together the oil, sugar, eggs and lemon juice.
- In another bowl, stir the dry ingredients together: flour, baking soda and salt. Add it to the wet mixture.
- Grease a baking pan. Place the plum slices at the bottom.
- Bake for about 40 minutes.
- Remove the cake from the oven and let it cool
- Turn upside down in a large plate.
- Serve warm.
Syrup:
- Mix all syrup ingredients together in a sauce pan.
- Bring to a boil and let simmer at medium-low temperature.
- Reduce by half or until it thickens.
- Serve warm with the cake (spread over the top and sides of the cake).
Cake Option
In this recipe I used a mixture of flours:
- ¼ cup amaranth flour
- ¼ cup spelt flour
- ¼ cup soy flour
- ¼ cup rye flour
Note:
If you are gluten intolerant avoid spelt and rye flour. Instead, you can use rice flour, chickpea flour or change the ratios.
With this mixture, you need to add a bit more liquid because of the high level of absorption of the amaranth and spelt flours. Add about a ¼ cup of water, milk, soy milk or juice to maintain a smooth texture.
For the syrup, if you are not a big fan of sugar, replace it with 1 to 2 tablespoons of Agave Nectar.
Recipe inspired by DaVita's recipe.