I’m not one for fresh plums, but I’ve learned that they taste incredible in cakes. So when I found myself with a bag full of plums at hand, I decided to alter one of my trustful recipes, the one for fluffy fruit cake (see apple version here). I made it healthier by using dark flour instead of white, and fructose instead of sugar.
- 6 eggs (room temperature)
- 6 tbsp whole grain flour
- 6 tbsp vegetable oil
- 3 tbsp fructose
- ca 10 plums
Beat the egg whites with the fructose, until you get stiff peaks. Gradually add in the yolks, then the flour, then the oil, mixing continuously.
Wash the plums, remove the kernels, and cut them into small cubes. Line a bread baking tray with parchment paper, and place the plum cubes on the bottom. Sprinkle with cinnamon, then add the batter on top. Bake for about 20 minutes or until a toothpick comes out clean. Let it cool down before slicing.