Plum cake an Ideal summer dessert
The plum cake is an ideal summer dessert for breakfast: accompany it with a cup of milk or a yogurt with no added sugar and your summer breakfast will be delicious, fresh and light.
If you do not find the fresh plums we advise you not to replace them with prunes, which have a very different taste, are more caloric and laxative. Better then opt for another variety of fresh summer fruits, such as peaches or apricots.
Diet plum cake
- there is no butter: in its place we used yogurt to give softness to the dessert.
- There are only 1 tablespoon of brown sugar and 60 g of honey.
- We chose wholemeal spelled flour , more rustic than classic 00 and preferable over refined flour.
Nutritional properties of the pie with plums
The plums are light, low-calorie and purifying.
One of the main properties of plum is the richness of vitamin A and fiber.
The vitamin A has several functions: it protects the skin and the organism as a whole by the action of free radicals and the resulting cellular oxidation.
The fibers help keep the intestine healthy and fight constipation. Plums, like many summer fruits, are rich in potassium and mineral salts, very useful in the summer, when we need remineralizing foods due to abundant sweating. The potassium helps regulate blood pressure and prevents muscle cramps. Magnesium, phosphorus and calcium, present in good quantities, help to counteract mental and physical fatigue, while calcium strengthens bones and is useful in cases of osteoporosis.
Find out how to prepare the plum cake
Preparation time 40 minutes
Portions 8 people
Calories per Person 110
Total Calories 880
- 2 eggs
- 60 g honey
- 70 g wholemeal spelled flour
- 50 g cornstarch
- 1 low-fat yogurt 0.1% jar
- 1/2 baking powder sachet
- 2 very ripe plums
- 1 tablespoon brown sugar
- 1/2 lemon rind
- 1 pinch salt
Let the brown sugar caramelize in a small pan, heating it over low heat until it melts. Add the sliced plums and cook for a few minutes. In a bowl, mix the eggs with the honey, add the low-fat yogurt and continue whipping with the whisk.
Gradually add the flour and the starch, the yeast, the last of the lemon, a pinch of salt and mix.
Place the plums on the bottom of a mold and pour the dough over the cake.
Bake at 180ºC for about 25 minutes.
Check the cooking by inserting a toothpick in the cake: if it is dry, the cake is ready.
The plums can be replaced with other seasonal fruits.