Seeded Quinoa, Cinnamon, Almond and Plum Cake

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post-plumcake_147Serves: 8

What You’ll Need:

  • 1 pouch Merchant Gourmet Superseed Mix
  • 250g butter
  • 200g light brown sugar
  • 2 eggs
  • 150g of self raising flour
  • 100g ground almonds
  • 1 tsp almond extract
  • 4 deep red plums
  • Creme fraiche to serve

For the crumble topping

  • 150g flour
  • 150g butter
  • 150g light brown muscovado sugar
  • 1 tsp cinnamon
  • 1 handful of flaked almonds

What To Do:

  • Preheat the oven to 180C.
  • Soften the butter and beat with the the sugar until light and fluffy.
  • Beat the eggs in one by one, folding in the flour, ground almonds and Superseed Mix.
  • Mix well and spoon into a greased and lined 10” cake tin.
  • Cut the plums in half and arrange cut side up onto the top of the cake mix.
  • Next, take all the crumble topping ingredients and mix together by hand until they resemble breadcrumbs. Sprinkle over the top of the cake.
  • Finally add the flaked almonds and bake for 30/40 minutes until cooked and golden.

Credit: Recipe created by Sophie Michell for Merchant Gourmet.

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