Chocolate, Plum and Macadamia Cake
• gluten free • sugar free • dairy free option •
When the weather starts to get cooler and the days a little shorter, that time of year when you start to dream of snuggling by an open fire with a cosy blanket on your lap with a cup of something warm in your hands, this is the time that I start to crave chocolate cake. Like a delicious warm hug from the inside, a little slice of chocolate cake to accompany this dream seems just right. Add some jammy roasted plums into the mix and I’m in heaven. You can also make this chocolate cake without the plums, and instead gently roast them in a separate baking dish in the oven for around 20 minutes ready to serve alongside as a jammy compote, which gives you more options if your family has different chocolate cake preferences (like my family does). This recipe uses xylitol, a naturally occurring sweetener made from birch trees; you can also use caster sugar if that is your preference. Feel free to use almond meal instead of the macadamia meal, the result is just as delicious.
200g macadamia or almond meal
50g cacao powder
1 teaspoon baking powder
pinch of salt
85g (1/3cup) xylitol or caster sugar
1 teaspoon vanilla paste
1/2 cup milk of your choice
3 blood plums, stones removed and sliced into quarters
roughly chopped toasted macadamias, to serve (optional)
double cream or creme fraiche, to serve
Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease and line the bottom and sides of an 18cm round springform cake tin with baking paper.
In a medium-sized bowl whisk together the macadamia or almond meal, cacao powder, baking powder and salt until all lumps are removed.
In a small bowl whisk together the eggs, xylitol or sugar and vanilla paste, until pale and fluffy.
Fold the dry ingredients into the egg mixture until well combined, then stir in the milk until the batter is completely smooth. Pour the batter into the prepared cake tin and arrange the plum slices on top.
Bake in the centre of the oven for around 45 minutes, or until a skewer inserted in the centre of the cake comes out almost clean.
Allow the cake to cool in the tin to room temperature before removing. Serve with some double cream or creme fraiche and a few toasted macadamias for crunch.
Amber is wholefood cook who creates recipes for her baking blog Sweetpea Darlingheart, you can find her on Instagram @sweetpeadarlingheart