Vanilla and Cardamon Roasted Plums with Nut Crumble

Vanilla and Cardamon Roasted Plums with Nut Crumble

Vanilla & Cardamom Roasted Plums with Nut Crumble

 

These layered plum crumbles were inspired by a stand of delicious looking organic plums I found in the supermarket and a recipe I saw in a recent Cuisine Magazine. This is a slightly healthier twist on Cuisine’s recipe, and it’s also dairy, gluten and refined sugar free.

I’ve served these little desserts at a couple of dinners over the last few weeks and we’ve also been enjoying them as a quick week night after dinner treat. They’re a great throw together dessert that you can prep well ahead of time and have on hand for those unexpected occasions.

The vanilla and cardamom roasted plums are simply baked in the oven. I love this cooking method as apart from being quick and easy, the plums hold their shape nicely and you get a lovely syrup from their juices. All you need to do is halve the plums, remove the stones and place in a baking dish with a little water, vanilla, cardamom pods and sweetener if desired. While the plums are baking you can prepare the crumble.

The nut crumble is a healthier version of a traditional crumble topping. I used nuts and seeds, a little coconut oil, a little sweetener and some spices. The baked nut crumble keeps well in a sealed container in the pantry so if you have any left over it’s delicious with yoghurt or sprinkled over any other type of stone fruit.

To assemble the plum crumbles simply layer up the plums and nut crumble in serving glasses, dollop a little yoghurt on top and drizzle with a spoonful of fresh passionfruit.

Enjoy!

 

Vanilla & Cardamom Roasted Plums with Nut Crumble

 

Vanilla and Cardamom Roasted Plums

12 red flesh plums (omega or black doris are great)
2 Tbsp rice syrup or raw honey (optional)
1 tsp vanilla powder
4 cardamom pods, cracked
1/2 cup water

Preheat the oven to 180ºC. Wash the plums, cut in half and remove the stones. Place the plums in a large baking dish and sprinkle over the sweetener if using, vanilla and cardamom pods. Pour the water over and place the dish in the centre of the oven to bake for approximately 20 minutes. The plums should be soft but still holding their shape and the liquid will have turned red. Remove the plums from the oven and set aside to cool.

Nut Crumble

1/2 cup almonds
1/2 cup brazil nuts
1/2 cup pecans
1/4 cup pumpkin seeds
1/4 cup coconut sugar, rice syrup or raw honey
1/4 cup coconut oil, melted
1 tsp cinnamon
1 tsp ginger
2 pinches of himalayan pink salt

Place all the ingredients except the coconut oil in a food processor and blend until the nuts are broken down into large chunks. Unless you like a really fine crumble aim to keep the nuts reasonably chunky so the crumble has a good texture. Pour the melted coconut oil in and pulse until just mixed. Spread the nut crumble onto a lined baking tray and bake at 160ºC for approximately 20 minutes. The crumble is ready when the nuts just start to colour. Remove the crumble from the oven and allow to cool on a wire rack.

To Assemble:

Place two plum halves and a little syrup into the bottom of each serving glass. Follow with a couple of spoonfuls of the nut crumble. Then repeat – spoon two more plum halves into each glass and finish with a layer of nut crumble. If you are not serving them straight away these could be covered and placed in the fridge for a couple of hours at this stage. Otherwise dollop a spoonful of yoghurt on top (I love vanilla buffalo yoghurt for this!) and drizzle with fresh passion fruit.

 

Vanilla & Cardamom Roasted Plums with Nut Crumble

Plum and Orange Ginger Cake with Thyme Syrup

Plum and Orange Ginger Cake with Thyme Syrup

 

Plum and Orange Ginger Cake with Thyme Syrup - swoonfood.com

This plum and orange syrup cake was inspired by a delicious looking cake a friend on the other side of the world posted to Facebook. It turned out to be one of those cakes that uses cooked whole oranges instead of butter or oil to create a lovely, moist (virtually fat free) cake. There are quite a few variations on this recipe, but essentially it has a base of oranges, ground almonds, eggs and sugar, and from there you can add whatever flavouring you like.

Plum and Orange Ginger Cake with Thyme Syrup - swoonfood.com

 

 

In my interpretation of this recipe I have decreased the amount of sugar in the cake as I think the syrup more than makes up for this. I have added fresh plums to the top for a burst of colour and they work really well with the oranges and almonds. I have also added fresh ginger, mainly because I love it and think it goes really well with oranges and plums. However, if you don’t like ginger simply leave it out. The syrup is made from orange juice and just a little raw sugar as orange juice has heaps of natural sugar to start with. I have also added thyme to my syrup as although an unlikely combination, plums and thyme go really well! Again though, if you don’t like thyme or can’t get any then feel free to leave it out.

 

Plum and Orange Ginger Cake with Thyme Syrup - swoonfood.com

I hope you give this lovely cake a try. It’s so moist and citrusy and not too sweet at all making it a lovely dessert or daytime treat. I’s also delicious heated and served with a dollop of (coconut) yoghurt. Enjoy!

 

Plum and Orange Ginger Cake with Orange Thyme Syrup

For the cake:
2 whole oranges
6 eggs
2 cups/200g ground almonds
1 cup/125g coconut sugar
1 tsp baking powder
1 Tbsp grated fresh ginger (optional)
8 fresh plums, cut in half stones removed

Preheat the oven to 160ºC and line the sides and bottom of an 8″/22cm springform cake tin.

Either place the two whole oranges in a large pan of water and simmer for approximately 2 hours OR place the oranges in a covered bowl in the microwave and heat on high for 3-6 minutes. You are looking for the oranges to be very soft with a little liquid coming out.

Allow the oranges to cool, then place in a food processor and blend until you have a fine pulp. Add the sugar and eggs and process to combine. Lastly add the ground almonds, baking powder and ginger and process until just combined. Pour the mixture into your prepared tin and smooth the surface. Carefully arrange the halved plums on top and then place the cake in the centre of the oven and bake for approximately 1 hour. The cake is ready when the top has formed a nice golden crust between the plums and a skewer comes out with just a few moist crumbs. Transfer the cake a wire rack to cool.

Meanwhile make the syrup.

For the syrup:
Zest and juice of 2 oranges
Juice of 1 lemon
1/4 cup water
1/4 cup raw sugar
handful of fresh thyme (optional)

Combine all the ingredients in a small pan and bring to the boil. Reduce the heat and simmer for about 20 minutes until the liquid has reduced and the orange juice starts to caramelise and looks syrupy. Add the thyme leaves, remove from heat and allow to infuse.

To serve, strain the syrup to remove the thyme and any orange pips etc. Place the cake on a large serving plate and pour the syrup over. Store in a sealed container in the fridge for up to one week.

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Plum and Orange Ginger Cake with Thyme Syrup - swoonfood.com