The children made the most delicious cake yesterday, my role was merely one of direction. It was a quick and easy make, however I had to be ultra rapido with the camera once it was turned out so my hopes of getting some beautiful photos just weren't an option. No way were those pesky kids going to hang around whilst I faffed about with appropriate props and lighting, and so on. That's my excuse and I'm sticking to it!
As is usual with our baking sessions, this cake is gluten/grain free and the 'Sunday Cake' has no dairy in it either. Almonds are, without doubt, one of the wonder foods on this planet. They are high in protein, fibre and antioxidants, richer in nutrients than wheat flour and one of the least likely nuts to form an allergy to. The only downside I can see is that they can't be taken to school!
3 cups ground almonds
3 large eggs
1/4 - 1/2 cup runny honey
1/2 cup melted coconut oil
1/2 tsp baking powder
1/2 tsp sea salt
4-5 plums, stoned and cut into 8 slices per plum
Line a 9 inch cake tin with parchment paper and arrange the plum slices over the top. Mix the dry ingredients together in a large bowl. Whisk the wet ingredients in a medium bowl and then add to the dry, stirring to incorporate. Carefully spoon the mixture over the plums and smooth the top.
Cook at 190C for about 30 mins, or until a cocktail stick comes out dry when tested. Leave in the tin for about 1/2 hour before turning upside down onto a serving plate.
Serve warm with creme fraiche and enjoy!
Being a lazy-day Sunday, I didn't convert the measurements into 'English speak' this time, however 3 cups of grounds almonds is roughly 300g, give or take.
Much as the kiddos loved the baking, they didn't exactly rush to do the washing up. But the sound of them playing (mostly) nicely outside on the trampoline in the sunshine was music to my ears as I tidied up after them!
Have a lovely week, it's a beautiful day here in London.