Plum & panela cake with vanilla & panela ice cream
125g softened unsalted butter
150g Grounded Pleasures Organic Panela Sugar, plus extra
1 Grounded Pleasures Organic Vanilla Bean, seeds scraped
1/2 tsp Grounded Pleasures Organic Vanilla Extract
75g plain flour
2 tsp baking powder
150g almond meal
2 plums (any variety)
Preheat oven to 170 degrees Celsius. Line a 20cm round loose bottomed (or springform) cake tin with baking paper.
Beat the margarine/butter with the Panela sugar, seeds of the vanilla pod and the vanilla extract, until fluffy and creamy. In a separate bowl, gently whisk together the flour and baking powder.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Then fold in the plain flour and baking powder, along with the almond meal.
Pour the mixture into the prepared tin and smooth the top. Cut the plums in half, then in half again. Then slice up each plum quarter into 3 or 4 slices. Place the plum slices onto the top of the cake, working your way around the outside of the cake then moving into the middle (you might not need all of the two plums, it will depend on their size). Keep the slices of plum fairly close together as they will separate a little when the cake rises. Sprinkle the plums with some more Panela sugar.
Bake for 40 minutes, or until the cake is golden in colour and a skewer comes out clean. The cake will be a deep golden colour due to the Panela sugar.
Leave the cake in the tin for 10 minutes, before transferring to a wire rack to cool - alternatively serve warm as a dessert with the Vanilla and Panela Ice Cream.