This was the plum cake I made a few days ago, from Amber Rose‘s book Love Bake Nourish. Her cookbook has not come out in the US (yet, fingers crossed), but when I heard about it online I knew I had to get my hands on it. Instead of bleached, all purpose flour that’s been stripped of its nutrients, Rose’s recipes employ a variety of grains like spelt, buckwheat, and nut flours. Natural sugars like maple syrup, honey, and raw cane sugar replace refined, whitened (and most likely GMO) beet sugar.
My first try was this spiced plum and honey cake, sweetened only with honey and the cutest, sweetest little plums from the farmers market. The batter was made up of spelt flour, almond flour, eggs, butter, honey, and a trio of spices. Freshly ground cardamom filled my apartment with a deliciously addictive aroma, which later translated to the most delectable cake without frosting that I’ve had in a long time.
As the plums baked into the cake, they transformed into sweet pockets of plum jam. The texture was a nice contrast against the tender yet sturdy almond spelt cake. It was so delicious that I ended up eating the whole thing in two days! I’m already looking for an excuse to make it again.