Tofu for Two

This is a nice warming cake I baked on Saturday, when it started snowing for the first time this winter.

The batter is sort of bread-like, I have never baked anything with both yeast and baking powder before. The inspiration came from the Pflaumenkuchen recipe at Vegalicious. My plums weren’t completely ripe, so I decided to coat them in ginger-sugar mixture before baking, which turned out to be a brilliant idea. We enjoyed the plum cake with oat vanilla sauce, but vanilla ice cream would probably be even better.

For the batter:

• 1 teaspoon dry yeast
• 3 dl oat milk
• 5 dl wheat flour
• 1 dl spelt flour
• 1 dl raw cane sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla sugar
• 5 tablespoons liquid or melted vegan margarine

Plum topping:

• 10-12 plums, cut in 6 wedges each
• 2 tablespoons water
• 2 tablespoons raw cane sugar
• 2 teaspoons dried ginger

Walnut topping:

• 1 tablespoon liquid or melted vegan margarine
• 1 tablespoon granulated sugar
• 1 tablespoon spelt flour
• 1 dl walnuts, chopped

First, I heated the oat milk until a little bit warmer than my hand. Then, I mixed it with the yeast. Now, I mixed all the dry ingredients (wheat flour through vanilla sugar) in a big bowl, and then mixed this with the oat milk mixture and vegetable margarine.

For the plum topping, I heated the sugar, ginger, and water in a small frying pan until the sugar was dissolved, and then let it bubble and reduce for a minute or so. I added the plum wedges and let them cook in the sauce for a few minutes, while I was preparing the walnut topping.

While the plums were simmering, I mixed the chopped walnuts with other walnut topping ingredients, until a crumbly mixture resulted.

Now, I lined a baking dish with baking parchment, and poured the batter in the dish. Then I poured the plums over the batter, and sprinkled the walnuts on top.

I baked the cake for 30-40 minutes in 200 degrees Celsius, until it was browned and all done.