Plum & Cashew Cake

After receiving a MASSIVE bag of plums from our lovely neighbour recently, my new plum recipes keep on going (hehe)! Ok, so this was a crowd pleaser for the whole fam. Sometimes when I make healthy desserts, it takes a few days for us to eat it. But I didn’t get a second piece for this cake, because Chris & the kids gobbled it all up while I was at the clinic. It’s a good one ;) 

Ingredients

For the cake:

• 225 g fresh plums, pitted and cut into wedges
• 1 cup (226 g) butter, softened to room temperature
• 1 cup (140 g) xylitol sugar
• 4 eggs, at room temperature
• 1 cup (150 g) spelt flour
• 1 cup (100 g) almond flour
• 2 teaspoons baking soda
• ½ tablespoon cinnamon
• ½ cup dates, chopped

For the icing:

• 1/4 cup cashews 
• 2 tablespoons maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon almond milk or more, as needed

Instructions

The cake.

1. Preheat the oven to 160°C. Line the bottom of a glass pie dish or a springform pan with baking paper; butter the sides. Set aside.
2. In a large bowl, beat the butter and xylitol until the mixture is light in color and fluffy. Add the eggs, one at a time, beating well in between each addition. Fold in the spelt flour, almond flour, baking soda, and cinnamon until well integrated. Finally, stir in the dates.
3. Pour the cake batter into prepared dish/pan and smooth the top. Arrange the sliced plums in a circle on the top. Slightly press them into the batter.
4. Bake the cake for 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from the oven and let it cool on a wire rack for about 20 minutes.

The icing.

1. In a high-speed food processer, blend the cashews, maple syrup, lemon juice, and almond milk, until a smooth paste is formed. Add more almond milk, if needed, to reach the desired consistency.
2. Pour the icing over the cake and serve.

No approved diets.

Chris & Filipa Bellette are the Founders of multi award-winning health practice Chris & Filly Functional Medicine, which is best known for ending body burnout (for good!) in “busy” people with energy, mood and gut issues. They have worked with over 3,000+ burned-out clients in the past combined 30+ years, with their own passion for ending body burnout coming from their own personal experience of body, mind, family & business breakdown, after a prolonged period of physical and mental stress.

Filipa is an accredited Clinical Nutritionist, Functional Medicine Practitioner, Coach & Trauma Therapist. She is also a Ph.D. Scholar, author & regularly featured the media, such as Forbes, Body+Soul and The Daily Telegraph. Chris is a Burnout Recovery Coach & an accredited Neurolinguistic Programming (NLP) Master Practitioner, with a Bachelor of Human Movement Science. He has existed in high-performance realms of the sporting (think national athlete) & business industries and knows what it takes to get out of hustle-and-grind culture to thriving. 

They were recently awarded as the Tasmanian State Winner & National Finalist for the Telstra Best of Business Awards, and Winner of the Australian Women’s Small Business Champion Awards.