Plum and cinnamon cake



Ingredients 12
Servings 8
Time 25 mins

Ingredients

  • 1
    Tbs
    butter, melted
  • 5
    plums, halved and pitted
  • 1/2
    cup
    xylitol
  • 1/3
    cup
    sunflower oil
  • 1
    tsp
    vanilla essence
  • 2
    large eggs
  • 1/4
    cup
    polenta
  • 3/4
    whole wheat flour
  • 5
    ml
    baking powder
  • 1/2
    tsp
    ground cinnamon
  • 2
    Tbs
    pistachios, finely chopped
  • 1/2
    cup
    sugar-free vanilla yoghurt
 

Method

40 mins
 

Pre-heat the oven to 180°C. Line an 18cm loose-bottom cake tin with baking paper. Pour the butter into the tin and swirl to coat. Arrange the plums, skin side down, in the tin. 

Combine the xylitol, oil and vanilla and whisk with an electric mixer, 3 minutes. Add the eggs, one at a time, and whisk until well combined.

Add the polenta, flour, baking powder and cinnamon and mix until smooth. Pour the mixture over the plums and smooth out the top.

Bake for 35-40 minutes or until a cake tester comes out clean when inserted. Allow the cake to cool in the tin for 20 minutes before transferring to a cooling rack. 

To serve, place the cake, plum side-up, onto a plate or cake stand. Peel off the baking paper and scatter the pistachios on top. Serve in slices with a dollop of yoghurt on each slice. 

TIP: If you are not fond of the tartness of plums then simply replace them with sweet nectarines.




 

 

 

Read more on: cakes  |  sugar-free recipes  |  plums  |  baking
 

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