Plum traybake with buckwheat

Plum traybake with buckwheat: a moist plum cake made with buckwheat flour, hazelnuts, apple purée and cinnamon – gluten-free and with no refined sugar.

At a glance

• Serves 12
• Prep time: 20 min
• Cooking time: 45 min
• Total time: 65 min
• Calories: 320 kcal per serving
• Protein: 9 g
• Fat: 15 g
• Carbs: 40 g

Ingredients

• 200 g buckwheat flour
• 100 g hazelnuts
• 200 g unsweetened apple purée
• 3 eggs
• 50 ml olive oil
• 800 g plums
• 1 tsp baking powder
• 1 tsp cinnamon

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper. Wash the plums, halve them, remove the stones and lightly score the cut sides.
2. Whisk the eggs with the apple purée and olive oil until the mixture is airy. This helps the batter come together evenly.
3. Mix the buckwheat flour, ground hazelnuts, baking powder and cinnamon into the egg mixture. Only stir until the batter is smooth.
4. Spread the batter on the tray and smooth it out. Arrange the plums close together on top, slightly overlapping.
5. Bake the cake at 180 °C for 35–40 min, until the batter is cooked through and the plums are soft. Then let it cool briefly on the tray.
6. Serve the plum cake lukewarm or completely cooled. A spoonful of natural yoghurt or a little unsweetened whipped cream goes well with it.

Good to know

For me, a traybake like this belongs to late summer. Moist, nutty and with that slight tartness of the plums that brings everything together.

Swaps

Hazelnuts → almonds (more vitamin E, a little milder in flavour); apple purée → pear purée (similarly fruity); olive oil → avocado oil (neutral flavour, also provides unsaturated fats); plums → cherries (similar fruitiness, also contain polyphenols).

Allergens

Contains egg and tree nuts; because of the plum skins and nuts, better not for very young children; usually fine during pregnancy as long as the eggs are fully baked.

Dairy-free recipes