Cocoa Rum Cake with Figs, Plums and Pecans

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog | milly-kay.com

Jerusalem, Israel

INGREDIENTS

350 g white spelt flour 2 tsp baking powder 1 tsp cinnamon 1 tsp cocoa powder 1 cup nut milk

1 tbsp lemon juice 250 g apple puree 145 g maple syrup 100 g canola oil 1⁄4 cup brown sugar 2-3 tbsp dark rum 4-5 figs

3-4 plums 100 g pecan

Dusting

Powdered sugar

METHOD

  • Preheat oven to 355°F, flour and grease a 22 cm round mold.

  • In a bowl, mix all the wet ingredients.

  • In another bowl, sift all the dry ingredients and mix.

  • Cut the figs. Peel the plums and cut them into small pieces. Cut the pecans into rough pieces.

  • Transfer the wet ingredients to the bowl of the dry ingredients and mix.

  • Add the plums, figs and pecans to the batter and mix lightly.

  • Transfer the mixture to a baking pan and bake for 40-45 minutes or until a toothpick entering the middle of the cake comes out clean.

  • When the cake is cold, drizzle with powdered sugar.

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