Baking with hemp

Fluffy plum cake

Plums – a word like a promise: juicy, plump, and full of flavor. There's only one thing that can top it: plum cake! Especially when it's as fluffy, moist, and fruity as this one. And the best part: with a good dash of organic hemp seed oil, it’s packed with even more flavor and valuable nutrients.

Plums can do a lot more than just taste good. The juicy-sweet autumn messengers are rich in minerals and trace elements, such as potassium, calcium, iron, magnesium, and zinc. Ripe plums, which are falling into our laps everywhere right now, also carry a few vitamins: Among other things, they contain provitamin A, vitamin C, and B vitamins. Our 100% natural, gently cold-pressed organic hemp seed oil adds vitamin E as well as valuable omega-3 and omega-6 fatty acids to the mix. Additionally, it brings a pleasantly nutty flavor that harmonizes wonderfully with the plums, as well as with almonds and cinnamon. Mhhhmmm!

Ingredients Plum Cake

Ingredients

5 eggs
150g sugar or a sugar alternative of your choice (e.g., birch sugar or coconut blossom sugar)
1/8 l Hanafsan organic hemp seed oil
200g flour
100g ground almonds
1 packet baking powder
1 tsp cinnamon
1/8 l milk
30 plums, pitted and halved
possibly 1 handful of almond flakes

Preparation

Preheat the oven to 180°C (356°F) convection and prepare a baking tray lined with baking paper.
Separate the eggs. Whip the egg whites until stiff and set aside.
Beat the yolks and sugar until very frothy. Gradually stir in the hemp seed oil.
Add the flour, almonds, baking powder, cinnamon, and milk, and briefly mix everything together.
Carefully fold in the egg whites and then spread the batter on the baking tray.
Top with the plum halves (cut side up) and sprinkle with almond flakes if desired.
Bake at 180°C (356°F) convection for about 25 minutes.

Plum Cake Slice Cut
Image sources: © Eva-Maria Marte / HANAFSAN