Plum and chocolate olive oil cake

Tuck into healthier choices

Using fruits in my garden save money and chocolate my friends give me for Christmas reduce food waste. Pick of the season in my garden is Angelina Burdett plums. To freeze plums, remove the seed and cut into half, store in a container.

Google: “Angelina Burdett plum have a sweet and tart flavour. When cooked, they become sweeter and more tender. Some of the best recipes for Angelina Burdett plums include roasting them with honey and thyme, adding them to salads, or making a tart or crumble.”

“One medium-sized fresh plum contains 113 mg of potassium, a mineral that helps manage high blood pressure and reduce stroke risk. If that isn’t heartwarming enough, the reddish-blue pigment in some plums, called anthocyanins, may protect against cancer by mopping up harmful free radicals.”

Google: “Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavouring agent in other foods. The antioxidants in dark chocolate have been shown to lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart, thus lowering the risks of stroke, coronary heart disease and death from heart disease.”

I am glad that my plums are abundance. This is an easy cake to made too. All the healthy ingredients are in it, sweet and tart, moist and delicious. Let’s impress my family and friends even the fussiest eaters with healthy fruit and crunch factor chocolate the fussiest eaters will never refuse it. I have also made smoothie and juice, be on the lookout for my plums creations smoothies and juices. Enjoy!!!!

Ingredients

8 Angelina ripe plums
2 eggs
1 small lemon zest or kafir lime
1 3/4 c plain flour
3/4 c olive oil
3/4 c granulated sugar
300 ml sour cream
2 Tsp vanilla extract
1 Tsp baking powder
1/2 Tsp bicarb
180 g (70%) dark chocolate, broken into pieces
1/4 c orange juice or water
salt
4 whole Angelina ripe plums, garnish

Method

Preheat oven 180 degrees C. Grease glass pie dish with oil and set aside. Cut 6 plums into half remove the seeds, small pieces, and pureed in nutri bullet with orange juice. Set aside in a bowl in fridge until needed.

In a deep plate mix well flour, baking powder, bicarb and salt. Set aside. In mixing bowl beat sugar, oil, eggs, sour cream, vanilla, and zest until incorporated. Then add in pureed plum and mix well. Next add dry ingredients to the wet ingredients and mix until combined. Now add in the chocolate. Mix well again. Spoon batter into the greased dish.

Cut the remaining 2 plum a bit chunky and gently press into batter all around the batter. Bake for 40 minutes first or until skewer out clean. If not clean add another 10-20 minutes until skewer out clean. Leave in the oven with door close for 1 hour. Then remove to plate mat and cool further about 15 minutes. Place 4 whole plums to garnish in the centre over the top. Serve with dessert wine or coffee or even with ice cream and fruits. Enjoy!!!!

Note: you can cut plum thinly slices and arrange in a circular shape and you can add honey, marmalade jam and/or strawberry jam to glaze it. You can use melting chocolate. You can add thickened cream instead of sour cream. You can just cut Angelina plums into bite size rather than pureed it with orange juice.

https://helenscchin.com/2024/01/24/plum-and-chocolate-olive-oil-cake/

#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus