Sliced plums add a stunning and delicious layer to this whole-grain spelt cake scented with cinnamon and cardamom.
Olive oil cooking spray
2 cups whole-grain spelt flour
1/2 cup Sucanat
1 1/2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp sea salt
1 large egg, room temperature
1 1/2 cups buttermilk
3 tbsp organic unsalted butter, melted
1/2 tsp pure vanilla extract (TRY: Rodelle Pure Vanilla Extract)
3 red or black plums, pitted and cut into thin wedges
Preheat oven to 350°F. Mist a 10-inch tart pan with cooking spray.
In a large bowl, mix flour, Sucanat, baking powder, cinnamon, cardamom and salt. In a medium bowl, whisk egg, buttermilk, butter and vanilla. Add liquid to flour mixture and stir to combine.
Add batter to pan and smooth surface with a spatula. Gently lay plums over surface, overlapping slightly. Bake for 35 to 40 minutes, until edges are golden brown and a toothpick comes out clean when inserted in center. Transfer to a wire rack to cool completely.
Our clean chocolate cake is dense, fudgy and so visually appealing you'll want to serve it on a platter. While the taste and texture are truly indulgent, one slice rings in at a mere 160 calories and five grams of fat.