The delightful crunch of poppyseeds and almonds, jammy soft puddles of plums in a tender crumb make this delicious sweet tangy Plum Poppyseed Cake a wonderful summer bake.
Author: Natasha Minocha
1.5cupsWholewheat flourAll purpose flour also works very well here.
1/2cupCoconut oilYou can use any oil of your choice.
1/4cupLight coconut milkYou can any milk of your choice.
7-8Plums, cut into small pieces
Preheat your oven to 180C. Grease and flour your baking pan. I used a 8" * 4" rectangular pan.
Mix together the flour, baking powder, salt and poppyseeds in a large bowl.
In another bowl, beat the eggs and sugar until the mixture is thick and doubled in volume. Slowly add the oil and vanilla extract.
Add the flour mixture in 3 batches into the egg mixture, alternating with milk.
Gently fold in the plums and almonds. The batter should be thick.
Spoon the batter into your prepared pan. *Sprinkle flaked almonds on top and bake for 45-50 minutes, until a skewer inserted in the middle comes out clean. Let it cool in the pan for 10 -15 minutes before turning it out on a cooling rack.
This cake stores very well in the refrigerator in an airtight container.
* If the cake starts browning on top, cover it loosely with aluminium foil. This will prevent it from burning on top. You may need to do this in about 30 -35 minutes of baking time.