One Bowl Cakes

• portions: Serves 10
• temps total: 1 hour 4 minutes

Ingrédients

9 plums (550g) stoned

3 tbsp brown sugar

1 tsp cinnamon powder

1 tsp vanilla extract

Pinch salt + 1 tbsp Grand Marnier

Cake base:

85ml extra virgin olive oil (a mild oil, not too strong)

100g caster sugar

80g runny honey

3 medium eggs + 2 medium yolks

200g ground almonds

1 tbsp spelt flour/ gf flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp sea salt

100g crème fraîche / yoghurt

1 tsp orange Blossom water

50g almond flakes

Cooks for 40 minutes

190 30mins

Instructions

Preheat the oven 190C degrees. Line a 22cm cane tin with baking paper. Add all the ingredients for the plums into the tin. Toss together + place into the top of the preheated oven for 20mins + then turn to grill setting 220C fan + add Grand Marnier + grill for 4mins to caramelise more. Turn the plums over.

Turn heat down to 170C degrees.

In a bowl, add the first 4 ingredients for the cake base + whisk together. Then stir in the ground almonds, flour, baking powder, bicarb, salt. Mix in the crème fraîche, vanilla + orange blossom water. Sprinkle almond flakes over plums. Next, pour batter over + bake for 40mins the middle of the oven. Remove when a skewer inserted comes out fairly clean.

Eat straightaway or it keeps for 3 days. The flavour seriously develops more once cooled ☝🏼 Top with crème fraîche.