Do you sometimes find yourself more drawn to certain types of music, food and company based on your feelings? It may be that I have a week when cheesy old-school R&B Music is all I need and speaks to my heart, paired with baked goods like scones and brownies and I prefer keeping myself company. And then it is encouraging music, all the veggies and greens and a deep urge to connect to people and express myself. Think of it as going with the ebb and flow of your cycle within the cycle of the year. I used to refuse those rather melancholic and deep moments. I tried to smooth over the fact what was going on inside of me. But you need to express and live all the moments. Because it can turn into an even longer phase if you are not accepting and embracing every step of the way. I experienced it a lot of times, and probably will again and again until I learn and understand how to go with the flow & listen to my body.
// Ask yourself the next time you catch yourself being in the middle of a phase: What is my body and heart telling me through these emotions and longings? Is it a process that I can guide forward? Reflect on last week, yesterday, a few minutes ago.
So you can imagine that the cake was created in another ”phase” I had a few weeks ago. But that does not mean it is a bad phase. Without judgement it is totally O.K. to crave a plum cake from time to time and especially when it is plum season. I am all about embracing and celebrate the seasonal harvest and every emotion I might have. Good or bad and everything in between. So with good old Aaliyah tunes in my kitchen, a Sunday spent alone and a storm outside, this cake was made. Nourishing on all levels as I did what I felt was best for my body, mind and soul that moment.
The cake is made of spelt-coconut dough, a layer of roasted plums and pears and a Quinoa-hazelnut-crumble topping. I always double the plums to have some extra roasted jam to store in the fridge and add it to all kinds of things like porridge or a slice of my homemade sourdough bread with almond butter. Yums!
Feel free to use any kind of music, feelings and company or no company while baking and eating the cake.
Stay warm and cozy,
PEAR PLUM CAKE w/ QUINOA CRUMBLE
6-8 pitted plums
2 cups spelt flour
1/2 cup coconut flour
1 tsp baking powder
1/4 cup coconut sugar
1 tsp ground cinnamon
1/2 tsp ground vanilla
1/2 tsp ground ginger
1/4 cup coconut oil
1/2 cup plant-based milk
Juice & zest of 1 lemon
pinch quality salt
handful of hazelnuts
1/2 cup cooked quinoa
a few dried prunes
Preheat oven to 170° C | 340° F.
Prepare the plums and pears, pit and cut. Store 1 plum. Add the rest to a small pan with a little water, cinnamon ( you can use sticks) ginger and vanilla. Cover and let it simmer for a while. Set aside, lastly add the lemon juice and zest.
In a bowl combine the flours with all dry ingredients. Add the milk, oil and some cinnamon. Stir into a dough. Pour the dough into a baking dish.
Top with the plum mixture and the one stored plum. Chop the hazelnuts and dried prunes. Cover the fruit with cooked quinoa, hazelnuts and prune pieces.
Bake for 25 minutes. Serve warm with some goat yogurt or vanilla sauce.