plum cake

This gluten-free plum cake is perfect for fika-craving days, combining flavour with nourishment. The cake uses nutrient-rich flours from da Carla: sorghum and buckwheat. Sorghum flour is rich in fibre and protein, contributing to the cake's structure and boosting its nutritional value. Buckwheat flour is naturally rich in minerals such as magnesium and iron, and adds a deep, nutty flavour. The soured milk gives the cake a wonderfully moist texture, while cinnamon and ginger lend a warm, deep flavour. The cake is easy to bake and works just as well as a quick dessert as for a cosy fika moment.

ingredients

• 2 dl da Carla Sorghum Flour
• 2 dl da Carla Buckwheat Flour
• 2 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 dl olive oil
• 2 dl coconut sugar or a sugar-free alternative
• 4 eggs
• 1 dl filmjölk (soured milk)
• 9 plums, halved or quartered

Instructions

• Heat the oven to 180 °C and line a tin with baking paper.
• In a bowl, mix the sorghum and buckwheat flours with the baking powder, cinnamon and ground ginger.
• In another bowl, whisk the olive oil and sugar. Add the eggs one at a time, whisking well.
• Fold the dry ingredients into the wet ones. Then gently stir in the soured milk to form a smooth batter.
• Pour the batter into the tin and arrange the plum pieces on top
• Bake for about 25–30 minutes. The cake is done when a skewer comes out dry.

Vary with other fruits

The best thing about this recipe is how easy it is to adapt to the season. You can easily swap the plums for other fruits depending on what you have at home:

• Pear and apple: Use thin slices of pear or apple for a classic, autumnal flavour.
• Berries: Swap the plums for fresh or frozen berries such as blueberries, raspberries or a mix of your favourites. The berries add a fresh tartness that lifts the whole cake.
• Cherries and peach: For a summery feel, use fresh or frozen cherries and pieces of peach.