Ingredients:
- 2 tbsp cornstarch
- 3 to 4 plums, sliced
- 1/2 cup almond flour
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- pinch of salt
- 1/2 cup almond oil
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup whipped low-fat yogurt
- 1/2 tsp almond extract
Directions:
- Preheat oven to 350F. Grease cake pan.
- In a medium bowl, sift dried ingredients, i.e almond flour, whole wheat pastry flour, baking soda and salt.
- In another bowl, beat brown sugar with almond oil. Add eggs one at a time and mix until incorporated. Fold in low-fat yogurt and a drizzle of almond extract. Avoid over-mixing.
- Add dry ingredients into wet ingredients and mix just until incorporated. Do not over-mix batter.
- Toss sliced plums with cornstarch. Arrange it decoratively into greased cake pan. Pour batter over sliced plums and spread it evenly.
- Bake for 40 minutes or until toothpick inserted in center comes out clean.
- Completely cool the cake before turning it upside-down on a cake stand. Slice and serve as-is, or topped with edible flowers, dusting of confectioners sugar and more fresh plums. Serve it up with tea or coffee, of course 😉
On a sombre note…
While we are grateful that Florida would not be directly impacted by Hurricane Issac, we are worried about the path its heading with gained strength (Louisiana-Missisippi-Alabama). Please follow your instincts and have a list of hurricane preparedness ready to evacuate.
Stay safe wherever you may be.
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