The plum and honey cake is a homemade, genuine, fragrant, and rustic dessert that I find perfect for breakfast and snack.
To make this dessert, I used honey instead of sugar and extra virgin olive oil instead of butter.
Fruit is another important ingredient in the preparation and enriches it with beneficial properties.
The result is a soft, simple dough without too many pretensions.
If you want to turn it into a more indulgent dessert, I’ll leave you some tips on how to do it later.
If you’re looking for other ideas for tasty, genuine breakfasts or snacks, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 5 oz plums
- 2 eggs
- 2 oz acacia honey (if you prefer more sweetness you can increase to 2.5/3 oz)
- 1/3 cup extra virgin olive oil
- 1 tbsp baking powder
- 2 cups type 2 flour (or type 1, all-purpose)
- 4 plums
- as needed acacia honey
Tools
- 1 Food Processor
- 1 Spatula
- 1 Sieve
- 1 Mold
- 1 Mixing Bowl
Steps
In the bowl of a food processor, place the washed, halved, and pitted plums.
Add two eggs, the honey, and extra virgin olive oil.
As you can see, there’s no need to beat egg whites or anything; we will proceed quickly.
Blend everything to obtain a smooth, lump-free mixture.
At this point, we just need to add the dry ingredients.
I combined flour and baking powder still in my food processor.
Obviously, the bowl needs to be a bit capacious, to be able to accommodate all the mixture including the flour addition you will use.
If the cup you blended in is small, transfer the cake batter to a mixing bowl and continue mixing there.
The mixture is ready to be poured into the cake pan.
I chose a square mold but a round one will work just as well, as you prefer.
Mine measures 9 inches.
The plum and honey cake is lactose-free, therefore suitable for everyone, including those intolerant.
If you have intolerances, pay a little attention when greasing the mold, making sure it’s done with a lactose-free product, or use parchment paper.
Once the mixture is poured into the pan, add the halved plums on the surface.
I finished by drizzling a few drops of honey over the fruit.
Bake when the oven is hot at 350 degrees Fahrenheit, static mode for about 35 minutes.
Always do the toothpick test before finishing baking.
Tips and Storage for Plum and Honey Cake
If you want to make this simple dessert more indulgent, before serving, heat the cake slice for 5 seconds in the microwave and then accompany it with a scoop of ice cream or whipped cream.
The plum and honey cake should preferably be stored in the refrigerator.
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