Such a speedy, light and tasty afternoon tea cake.
My kids absolutely demolished it!
- 225g stewed/tinned plums (drained from their juices)
- 50g Nuttelex/vegan butter/tasteless coconut oil, melted
- 160g milk of choice
- 1 medium overripe banana
- 4 tbsp rice malt syrup
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups spelt flour OR 1 1/2 cups GF flour mix plus 1/4 cup hazelnut/seed meal
- 2.5 tsp GF baking powder
- pinch Himilayan salt
- 1 tbsp coconut sugar
Into your blender/processor/nutribullet/thermo cooker place the plum, banana, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)
In a separate bowl, whisk together the baking powder, salt, spices and flour (and almond/seed meal if using).
Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.
Pour into a greased baking tin and sprinkle with coconut sugar.
Place into preheated moderate oven and bake for about 45 minutes or until an inserted skewer comes out clean. Allow to cool for a few minutes before transferring to a wire rack.
P.S. This one works really nicely if you replace the plums with equal weights of apricots or peaches and switch the ratio of ginger to cinnamon (so 1 tsp of ginger and 1/2 of cinnamon) – you can find it in an Apricot Muffin form here