Easiest Plum Cake Ever

Seasonal and regional food is the best for you from an Ayurvedic perspective.

You can trust natures innate wisdom to provide naturally what your body needs. Afterall we are nature…

When it gets colder and summer transitions into autumn and winter, that is when Vata energy increases. Nature freely delivers Vata-pacifying fruits, such as plums, which are rich in antioxidants and Vitamin C.

In Austria, where I am from, we traditionally make a similar recipe called “Zwetschken Fleck” but we use any type of fruit in our “Fleck”, in the dough mass. I especially like this one, because it is not a dry dough, rather moist, even after a few days.  And I have worked quite long on finding the right taste and consistency that I prefer most.

Please feel free to change this recipe and add any type of fruit that is in season in your location.

INGREDIENTS

-       100 g buckwheat flour

-       250 g spelt flour (for a gluten-free version use only buckwheat)

-       200 g raw cane or coconut sugar

-       1 tsp Weinstein (natural) baking powder

-       100 ml ghee (or vegan butter)

-       250 ml plant-based milk

-       1/2 tsp rock salt

-       1/2 tsp cinnamon

-       approx. 800 g plums

Makes one cake batch, in a form of 25 cm x 30 cm. Takes about 40 minutes (including baking time).

INSTRUCTIONS

Preheat oven to 180 deg celcius.

Place baking paper into a 25 cm x 30 cm mold of your choice.

Wash the plums, pit and cut them in halves.

Mix all dry ingredients in a bowl, then add the liquid ingredients and blend together with a whisk.

Put the dough into the mold and add the plums with their insides showing upwards.

Bake the cake for 30 minutes at 180 deg Celsius.

When cooled down, sprinkle powdered sugar on top.

Create your healthy powdered sugar by blending your sugar of choice into a powder by using a highspeed blender.

Enjoy and store in a cool place for a couple of days.

With Love & Light,

Lisa