Plum spice cake
Makes 1 cake Preparation: 15 minutes Cooking: 55 minutes 4 plums
cup/50g cacao nibs 1 teaspoon caraway seeds 10 cardamom pods, seeds removed 1 cinnamon stick 2 cups/300g almonds
teaspoon sea salt 150g butter, melted, cooled
cup maple syrup 2 teaspoons vanilla extract 5 eggs, lightly beaten 100g good quality dark chocolate, roughly chopped
Pre-heat the oven to 180 degrees Celsius, and grease a 20cm loosebottomed cake tin.
Cut the plums into eighths and arrange in concentric circles in the bottom of the cake tin. Put the caraway seeds, cardamom pods, and cinnamon stick into a spice/ coffee grinder and grind until a powder is formed. Tip out and set aside. Now grind the cacao nibs in the same way.
Put the almonds into a food processor and grind until a coarse flour is formed.
Add the cacao nibs, spices and salt, and pulse until combined. Whisk together the butter, maple syrup, vanilla, and eggs, add to the dry ingredients and process until combined. Sprinkle half the chocolate over the plums then pour over half the cake batter. Sprinkle the remaining chocolate before pouring over the remaining batter.
Put in the oven and bake for 55 minutes or until a skewer inserted into the cake comes out clean.
Once cool remove from the tin and serve with thick Greek yoghurt.