Autumn Fruits Cinnamon Cake


I just can’t resist all the yummy autumn fruits so decided to combine them all in this Autumn fruits cinnamon cake. It’s lovely and moist (and because of all the fruit it’s rather crumbly) and another great cake for a Sunday afternoon, with a cuppa!

It serves about 8-10 with approx 234 – 290 cals per slice.

You will need:

450g of autumn fruits (I used plums, apples and pears) plus some to decorate

85g Sugar (I used half spoon)

170g dairy free spread

255g self raising flour

2 large eggs (Or egg replacer if you prefer)

2 tbsp milk (any will do – I used soya)

1 teaspoon cinnamon

Pre-heat the oven to 170C and grease and line a 25cm round loose-bottomed cake tin.

Put the sugar and spread in a bowl and cream until light and fluffy.

Add one egg and whisk it into the batter, then add half the flour and whisk again. Repeat with the other egg and the remainder of the flour.

Then add the cinnamon and milk to slacken the batter a little.

Core and dice the fruit (I didn’t bother peeling the pears and apples but you can if you want to). Add to the mix and fold them in.

Spoon in to the cake tin, spread evenly and then line the top of the cake with finely sliced segments of all the fruit. Sprinkle with a little sugar and cinnamon.

Bake in the oven for 45-60 mins or until a skewer comes out clean.  Once it’s ready, remove from the oven and let it cool in the tin for 10 mins then on a wire rack.

Slice and enjoy with a cuppa!

🙂

Xx

Plum and Pear Cake


I had a last handful of my Nannie’s homegrown plums left and some more my friend’s pears so thought I’d try one last bake!

This is a really nice, moist sponge type of cake – perfect with a cup of tea on a Sunday afternoon! It’s delicious whilst still warm, but actually gets better the next day so is something you can easily make in advance. It’s a large cake and can comfortably serve 10-12 slices. I used half spoon sugar and a light spread to reduce the calories a bit so each slice was around 300 cals.

(If you want to make it egg free then egg replacer works well with this recipe 🙂 )

You will need:

300g plain flour

2 tsp baking powder

pinch of salt

225g Sugar (I used half spoon)

225g margarine or butter (I used a light non dairy spread)

4 large eggs

4-5 plums

1-2 small pears

Juice of half a lemon

cinnamon and sugar to sprinkle on top

 

Preheat the oven to 180 C.

Mix the flour, baking powder and salt together bowl.

In another bowl cream the margarine and sugar until fluffy and light in color.

Add the eggs, one at a time and scraping down the bowl to ensure it’s mixed well.

Add the dry ingredients and mix until combined.

Spoon batter into a greased or lined 25cm spring form pan.

Cut the plums in halves and the pears in quarters (unless large then cut smaller). Arrange the plums and pears, skin side up as much as possible , all over the batter. Push them down in to the batter until partially covered.

Sprinkle the top with lemon juice, then cinnamon and finally a sprinkling of sugar.

Pop in the centre of the ovens for approximately 45-50 minutes or until cake is golden and a skewer comes out clean. Cool in the tin for ten mins then remove and cool on a rack.

Lightly dust with icing sugar before serving and then enjoy with a nice cup of tea!

Enjoy! 🙂

Xxx

Pear and Plum Jammy Slice


This is a really sticky, yummy afternoon treat and a perfect way to use up any late plums and seasonal pears.

I recently lost my beloved Nannie. She loved baking and was a legend in the kitchen! We harvested the last plums from her plum tree last week and I made a final batch of jam. I had a few plums left over, and some pears from a lovely friend, so decided to put all three together and create something Nannie would have approved of! This slice isn’t elegant, and it isn’t pretty, but it’s damn tasty!

I used half spoon sugar and a light spread to save some calories but you can use normal sugar and any spread / butter you like. It serves around 12 and is only around 204 cals per slice!

You will need:

160g Plain flour

64g Ground almonds

50g sugar (I used half spoon)

170g Dairy free spread

1 large egg

2 tbsp water

1.5 tsp Baking powder

Approx 200g Plum jam

1 – 2 pears (I used a conference pears)

2-3 plums

Preheat the oven to 180 C and grease and line a small baking tin (mine was approx 7 x 10 inches).

Add the flour, almonds, sugar and baking powder to a large bowl.

Mix well and add the spread. You can either use a processor or a fork to mix it in until it resembles bread crumbs. I used a fork so it’s quite lumpy breadcrumbs but that doesn’t matter!

Add the egg and water and mix well. It will form a sticky dough.

Spread it in the baking tin.

Spread the jam over the top – be generous with the jam!

Slice the pears and plums and lay them on the jam.

Pop in the oven and cook for at least 25 mins or until a skewer comes out clean.

Allow to cool a bit before you slice.

Enjoy! 🙂 Xx

Plum and Cinnamon Loaf


I got given a massive haul of Victoria Plums from a kind friend, some of which I used to make some jam, and with the rest I thought I’d do a little baking!

As we head in to late summer and thoughts turn to autumn I thought I’d go for some autumnal flavours – plum and cinnamon! This makes one loaf which serves 8-10, at around 205 cals a slice!

You will need:

140g self-raising flour (any type you like)

140g dairy-free spread (I used a light version to save some calories)

140 sugar (or 70g half spoon sugar for less cals)

2 large eggs and one egg yolk, beaten

200g plums

1 heaped tsp cinnamon

Preheat the oven to 170 C.

Put the spread and sugar and beat lightly until fluffy. Add in the beaten egg a little at a time and beat well in between each bit.

Mix the flour and cinnamon and then add in to the wet mixture, fold it in.

Chop all bout approx 2-3 plums in to small pieces. Slice the 2-3 plums in to wedges (to decorate the top). Add the chopped plums and mix well.

Pour in to a loaf tin. Arrange the plum wedges on the top and sprinkle with a little cinnamon and sugar.

Put in the oven and bake for 50-60 mins. It’s done when a skewer comes out clean.

Allow to cool in the tin for about 10 mins, then remove. Slice and serve!

Enjoy! 🙂

Xx

Plum and almond loaf


My wonderful 103 yr old Nan has a lovely Victoria plum tree in her garden and this year she had such a bumper crop that I was lucky enough to get a huge bagful! So I thought I’d better bake something to go and share with her over a cuppa to say thank you.

I’m a massive almond fan and they go so well with plums so I thought a plum and almond loaf would do the trick! It’s a delicious moist loaf, and only about 298 cals for a slice!

You will need:

225g dairy-free spread (or bitter)

225g sugar (I used 112g of half spoon sugar instead)

225g self-raising flour (any flour you like)

100g ground almonds

4 medium eggs

1 tsp almond extract

1 tsp cinnamon

Approx 250g plums,

Flaked almonds to decorate

Optional – 2 tbsp plum or apricot jam

Preheat the oven to 170.

Put the spread and sugar in a bowl and beat until light and fluffy. Add the eggs, one at a time and continue to beat (don’t worry if it splits a bit). Add the flour, cinnamon and ground almonds and fold together.

Chop 2/3 of the plums into small pieces and add in to the batter, together with the almond extract. Fold until well distributed.

Spoon the mixture into a lined or greased loaf tin. Slice the remaining plums and on the top. Sprinkle on the flaked almonds and a little sugar and cinnamon.

Pop in the oven and bake for 1 hour 30 minutes (check occasionally and cover with foil if it starts to burn on top), or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack.

Brush the jam over the cake and leave to cool completely. Serve in slices with a cuppa (the Nan is optional)!

Enjoy 🙂 xx

Apple, Plum and Blackberry Almond Cake 


I love this time of year – all my favourite fruits are just coming in to season. I was lucky enough to receive some delicious homegrown plums from my mum’s garden, some apples from my lovely friend Mandy, and we foraged for some wild blackberries locally so I couldn’t resist putting them all together in this yummy almond cake!

It’s so quick and easy to make and is gluten and dairy free too!


You will need:

125g unrefined Raw sugar or Coconut palm sugar

200g Ground almonds

2 Eggs

100 ml Almond oil (you can use mild Olive oil if you prefer

1/4 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Late summer fruits of your choice – plums,apples, blackberries etc 

Ground cinnamon (for dusting)

Pre-heat the oven to 180 C and line and grease a 20cm cake tin – if you have a springform tin then use that as it makes it easier to get it out without it breaking. If not a loose bottom tin is the best option.

Add the oil and sugar to a bowl and use a hand mixer to beat together (you can do it by hand with a fork if not). Beat in the eggs one at a time. Then add in the extracts and mix well. Fold in the ground almonds with a metal spoon. Once mixed pour in to the tin.

Prepare your fruit. Half (or quarter if they’re big) the plums, remove the stone. Peel, core and slice the apples, wash the blackberries. Place the fruit in to the batter. Push them down a little bit so they’re well bedded in there. Sprinkle the top with ground cinnamon.


Pop in the oven for 25 – 30 minutes. It is worth starting to check it at about 20 minutes. Once a skewer comes out clean then it’s done. Let it cool for 10 minutes in the tin and then carefully remove it and allow it to cool on a wire rack. Slice and enjoy!🙂

Plum cake – gluten, dairy and egg free!


When I posted my recipe for my plum and almond cake I promised I would post a recipe for plum cake that was also egg free, so here it is! 🙂

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This cake uses fine cornmeal or polenta and so does have a little bit of a nutty texture to it around the edges but it is moist and soft in the middle.
It also uses coconut milk but not the kind you get in a carton – the canned kind, often called coconut cream. For this to work you need one with a high coconut fat content so you’re looking for one with 65 – 70% coconut extract. You will need to prep the coconut cream the day before.

This one works well:

coconut creamPop the can in the fridge overnight and try not to move it. The coconut fat solidifies and separates at the top, leaving clear liquid at the bottom. When you are ready to make the cake remove the can carefully from the fridge and turn the can upside down in one move (i.e. no shaking!). Then open the can at the bottom – yes – trust me, open the bottom! You should find that the fat has solidified and you will see a few cm’s of clear liquid. Pour this off (don’t throw it away – you can pop it in a smoothie!) and then you are left with the coconut cream to use! 🙂

So for the cake you will need:

1/2 cup fine Polenta

1/2 cup Rice flour

1/2 cup Raw coconut sugar

1 tsp Baking powder

1 cup minus 1 tbsp of the coconut milk/cream

1/2 cup of apple puree (recipe here)

6 – 8 English plums (less if you’re using the bigger imported plums!)

Preheat the oven to 180 C and line and grease a 20 x 20 cm baking pan.

Put all the dry ingredients in to a bowl and mix well. Add the coconut cream and apple puree and mix together well. Allow this to rest for 15 minutes so the polenta can start to absorb the moisture.

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Cut the plums in to halves (or quarters if large). Pour the batter in to the baking pan and use a spatula or the back of a spoon to smooth it out evenly. Then place the plum halves into the top of the batter, spacing them evenly across (I managed to get 3 rows of 4 in mine!). Press in lightly.

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Then place in the oven and bake for 25 – 30 mins. Start checking it at 25 mins and remove when the top is golden and a skewer comes out clean.

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Remove from the oven and allow to cool on a wire rack for at least an hour. Then cut in to squares and serve!

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