If you want to treat yourself without going on a chocolate binge – these little mini plum cakes are just the right thing for you! I made them for a sunday brunch, but you can of course enjoy them any other day for breakfast or for desert. I tried to make these as healthy as possible, so these cakes are fat free (well, if you forget about the fat used for greasing the muffin tin), contain only a minimum of added sugar and are made with wholemeal spelt flour instead of all purpose wheat flour. But don’t worry, they are still delicious!
- 300 g wholemeal spelt flour
- 60 g apple sauce
- 150 ml vanilla soy milk, or other plant based vanilla flavored milk
- 1 1/2 teaspoons dry active yeast
- 1 pinch of salt
- 24 fresh plums
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- margarine or baking spray
Measure wholemeal flour and sieve into a medium sized bowl. Add apple sauce, soy milk, yeast and salt and stir until well combined. Knead with you hands for about 10 minutes. Cover with kitchen foil and leave to rise in a warm place for at least one hour, or until the dough has doubled in volume. Beat down and knead again for one minute. Divide the dough into 12 equal parts and roll into small balls. Take a muffin tin and grease the moulds with a little margarine or baking spray. Place one ball of dough into each mould, cover with kitchen foil again and leave to rise for another half hour.
Take one ball of dough from the muffin tin and press into a flat round. The diameter should be about twice the size of one muffin mould. Place in the mould again and press the dough to the bottom and sides of the moulds. It’s essentially like making a mini pie crust in a muffin mould. Repeat with the other 11 dough balls.
Start preheating the oven to 180 °C. Wash the plums, cut in half and remove the pit. Place 4 halves vertically in each of the muffin moulds. Mix sugar and cinnamon and sprinkle on top of the plums. Place in the oven and bake at 180 °C for about 15 minutes. Remove from the muffin tin and leave to cool. Enjoy!
Note: I used yellow plums for this recipe, but red or blue ones will work just as well!