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.
- 15 mins preparation
- 30 mins cooking
- Serves 12
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Ingredients
Plum and cinnamon cake
- 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
Plum and cinnamon cake
- 1Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a 20cm ring pan; line base with baking paper.
- 2Using 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.
- 3Using an electric mixer, beat egg whites in a clean, small bowl until soft peaks form; gently fold whites into cake batter.
- 4Spread 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.
- 5Serve dusted with sifted icing sugar.