Sweet and tangy – that’s the flavor of this autumn plum cake.
4 ¼ dl white or whole wheat pastry flour
1¾ dl raw sugar
½ tsp salt
2 tsp baking powder
2 ½ dl soymilk
¾ dl canola oil
1 msk vanilla sugar
16 plum halves (8 plums)
Grease and flour a springform cake pan.
Mix together all the dry ingredients in a bowl and the wet ingredients in a separate bowl. Make sure that the baking power is well mixed with the flour. Pour the dry ingredients into the wet and mix until just combined. Do not mix the batter more than necessary. Pour the batter into the cake pan and lay the plums halves out on top. Bake for 35 – 55 minutes at 175°C. The cake is done when a knife inserted comes out clean.
½ pkg. Oatly cream cheese or similar spread
½ dl. powdered sugar
1 – 1 ½ Tbsp. lemon juice, fresh pressed
Using an electric whip, mix the spread until light and fluffy. Add the sugar and whip until well mixed. Add the lemon juice one tablespoon at a time until the consistency is right for icing. Ice the cake when cool.