Name: Plum and cinnamon cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1/2 cup (125g) reduced-fat dairy-free spread; 1 teaspoon vanilla essence; 1/2 cup (100g) firmly packed brown sugar; 3 eggs, separated; 1/2 cup (75g) white self-raising flour; 1/2 cup (80g) wholemeal self-raising flour; 1 teaspoon ground cinnamon; 4 whole canned plums in syrup, drained, halved, seeded; 2 teaspoon icing sugar mixture

Plum and cinnamon cake

This fluffy and aromatic cake will warm the spirits with undertones of cinnamon while baked plums provide a rich, juicy flavour.

Serves 12

Prep

15M

Cook

30M

Total

45M

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Ingredients

1/2 cup (125g) reduced-fat dairy-free spread

1 teaspoon vanilla essence

1/2 cup (100g) firmly packed brown sugar

3 eggs, separated

1/2 cup (75g) white self-raising flour

1/2 cup (80g) wholemeal self-raising flour

1 teaspoon ground cinnamon

4 whole canned plums in syrup, drained, halved, seeded

2 teaspoon icing sugar mixture

Method

Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a 20cm ring pan; line base with baking paper.

Using an electric mixer, beat spread, essence, sugar and egg yolks in a small bowl until light and fluffy. Transfer mixture to a medium bowl; stir in flours and cinnamon.

Using an electric mixer, beat egg whites in a clean, small bowl until soft peaks form; gently fold whites into cake batter.

Spread batter into pan, place plums, cut side down, on top. Bake in a moderate oven for about 30 minutes. Stand cake for 10 minutes before turning into a wire rack to cool.

Serve dusted with sifted icing sugar.

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Ingredients

Method

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