125g unsalted butter
1 cup almond flour
1 ⅔ cups icing sugar
¾ cups plain flour
½ tsp baking powder
1 tsp NOMU Sweet Rub
5 egg whites
1 tsp NOMU Vanilla Extract or Paste
4 ripe plums, cut in half and stones removed
2 tsp brown sugar
PLUM SYRUP:
2 plums, roughly chopped
1 tsp NOMU Vanilla Extract or Paste
2 tbsp sugar
200ml water
Preheat the oven to 180˚C and grease rectangular 15 x 20 cm baking pan.
Melt the butter in a saucepan and set aside to keep cool.
Place the almond flour, icing sugar, flour, baking powder and NOMU Sweet Rub in a large bowl and mix well to combine. Add the egg whites all at once and then add the melted butter and vanilla.
Pour the cake batter into the prepared pan and spread evenly. Place the plums cut side up into the mixture and sprinkle over the sugar. Bake in the oven for 15-20 minutes. To test if the cake is ready, insert a sharp knife into the cake and if it comes out clean, the cake is ready to remove from the oven.
Place all the ingredients for the syrup in a saucepan and simmer gently until thickened and you have a beautiful red colour. Strain through a sieve.
Drizzle the plum syrup over the cake as soon as it comes out the oven and allow to cool slightly before serving.
Tip: The strained pieces of plum from the syrup are delicious served with granole or spread onto hot buttery toast!
125g unsalted butter
1 cup almond flour
1 ⅔ cups icing sugar
¾ cups plain flour
½ tsp baking powder
1 tsp NOMU Sweet Rub
5 egg whites
1 tsp NOMU Vanilla Extract or Paste
4 ripe plums, cut in half and stones removed
2 tsp brown sugar
PLUM SYRUP:
2 plums, roughly chopped
1 tsp NOMU Vanilla Extract or Paste
2 tbsp sugar
200ml water
Preheat the oven to 180˚C and grease rectangular 15 x 20 cm baking pan.
Melt the butter in a saucepan and set aside to keep cool.
Place the almond flour, icing sugar, flour, baking powder and NOMU Sweet Rub in a large bowl and mix well to combine. Add the egg whites all at once and then add the melted butter and vanilla.
Pour the cake batter into the prepared pan and spread evenly. Place the plums cut side up into the mixture and sprinkle over the sugar. Bake in the oven for 15-20 minutes. To test if the cake is ready, insert a sharp knife into the cake and if it comes out clean, the cake is ready to remove from the oven.
Place all the ingredients for the syrup in a saucepan and simmer gently until thickened and you have a beautiful red colour. Strain through a sieve.
Drizzle the plum syrup over the cake as soon as it comes out the oven and allow to cool slightly before serving.
Tip: The strained pieces of plum from the syrup are delicious served with granole or spread onto hot buttery toast!
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