This yummy cake was inspired by a recipe from the incredible, always inspiring Donna Hay. We gave it a Nourishing Bubs makeover so we could add in some of our Nourishing Bubs Plum Puree and reduce the added sugar content. This allowed us to boost the fibre and nutrient content while ensuring it was still super scrumptious. If in season, use fresh plums, fresh nectarines or peaches.
This cake will make the perfect morning or afternoon tea and is the perfect lunchbox addition.
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8 x 25g Nourishing Bubs Plum Cubes (or 4 x Plum and 4 x Pear / Apple), defrosted
1/2 cup coconut oil, melted (or light olive oil)
3/4 cup Full Fat Greek Yoghurt
1 tbsp lemon rind, finely grated
2 cups wholemeal self-raising flour
1/2 cup honey (can be increased to 2/3 cup)
1 tsp baking powder
1 cup desiccated coconut
5 x small blood plums, cut into 8 small segments each
Preheat oven to 160°C. Line a 20cm x 30cm with baking paper.
Combine the defrosted Nourishing Bubs puree, lemon rind, yoghurt, eggs, yoghurt and honey. Whisk to combine.
Add flour, baking powder and desiccated coconut. Mix well. Finally add in melted coconut oil. Work quickly if weather is cold to prevent coconut oil solidifying and uneven dispersion through mixture.
Pour into prepared pan and decorate with blood plum wedges. Bake for 40 minutes or until golden and skewer comes out clean.
Plums could easily be substituted for peaches or nectarines.
This recipe contains honey and is therefore not suitable for infants under the age of 1 due to risk of botulism.
Keeps for 3-4 days or can be frozen for up to 3 months.