Cardamom Buckwheat Plum Cake
This cardamom buckwheat plum cake has tender crumbs scented with cardamom, jammy tart plums, and a crunchy demerara sugar top
Servings: 10 servings
Equipment
- 1 9-inch cake pan
Ingredients
- 4 medium plums, halved and pitted
- ¾ cup sugar
- ½ cup creme fraiche
- ½ cup olive oil
- 1 tablespoon lemon zest
- 2 large eggs
- ½ cup buckwheat flour
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom
- ½ teaspoon salt
- 2 tablespoons demerara sugar
- 2 tablespoons almond flakes
- confectioners' sugar for serving (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9-inch round cake pan with parchment. Brush the bottom and sides with olive oil.
- Place sugar, olive oil, eggs, creme fraiche, and lemon zest in a large bowl and whisk until well combined.
- Place a fine mesh sieve directly over the bowl, and sift in dry ingredients (flours, baking powder, baking soda, cardamom, and salt).
- Whisk in dry ingredients until well combined.
- Pour the cake batter into the prepared cake pan. Smooth the top with an offset spatula.
- Place the cake pan in the oven and baked for 15 minutes.
- Carefully remove the hot pan from the oven. Top the batter with plum halves. Do not press down.
- Sprinkle demerara sugar over the top and almond flakes at the edges.
- Return the cake to the oven and bake for 30 minutes until golden brown or a toothpick inserted in the middle comes out clean. Let the cake cool in the pan.
- When ready to serve, transfer the cake to a serving plate. Garnish with a generous sprinkle of confectioners' sugar before slicing.