Week 37: Walnut Plum Chocolate Chunk Cake

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Some weeks I have a recipe in mind, something cooking up in my brain before I make it in the kitchen; however, I’m usually forced to pivot once I get to the grocery store. Such was the case with this week’s cake.

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Inspired by the beautiful produce I noticed in the supermarkets a week prior, I planned on making a pistachio cake topped sliced figs and a drizzle of dark chocolate. Low and behold the grocery store I went to had neither unsalted pistachios or plump fresh figs. I even went to a second grocery store… and nada.

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Because I am no quitter, I did a quick survey of what I could work with to create something similar and just as delicious. Walnuts, great swap for pistachios! Plums, I can work with! Even though I was deviating from the initial plan, in not time, I was in my kitchen testing out week 37’s cake, Walnut Plum Chocolate Chunk Cake.

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I love using nut flours in cake, and if you have a food processor it’s super simple (and affordable!) to make your own. The alternative flour gives the cake a hefty kick, contributes a nutty delicate flavor, and ads a moist texture that doesn’t succumb to sogginess.

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The cake was so delicious! I enjoyed half of it over the weekend with my boyfriend as breakfast and dessert, then ended up bring the second half into work to share several days later. With coffee this cake is amazing! The plums get so juicy when baked and chocolate drizzle compliments all the flavors. This cake is a must bake! Try it for yourself below.

Walnut Plum Chocolate Chunk Cake

  • Servings: 10-14
  • Difficulty: medium
  • Print

Ingredients:

  • 13 tbsp. butter
  • 4 eggs
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 1/4 c. almond flour
  • 1 c. walnuts finely ground
  • 3/4 c. all purpose flour
  • Pinch of salt
  • 1 tsp. baking powder
  • 4 plums halved and pealed
  • 1 dark chocolate bar
  • 3 tablespoons (or more) whole milk

Method:
Preheat oven to 350 and line and grease a 10″ spring form pan with parchment paper. Peal and halve plums, set aside. Chop up half the bar of chocolate into a coarse crumble and reserve the other half for the drizzle.

Grind walnuts into a fine meal in the food processor. Add the almond meal, spelt flour, salt and baking powder to the food processor. Pulse until combined.

In a separate bowl, with a hand mixer, cream the sugar and butter for several minutes until light and fluffy. Add the eggs one at a time. Add the vanilla, beat until combined.

Fold the dry ingredients to the wet until no streaks show. Fold in the chopped chocolate. Pour the batter into the prepared pan and smooth the top with a spatula. Top with sliced plums and bake for 35-45 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.

One the cake has cooled, remove it from the spring pan and allow to rest on the cooling rack. To create the chocolate drizzle, chop the rest of chocolate bar and place in a small bowl. Heat up the milk in the microwave or over the oven. Once simmering, pour over the chocolate chips and use a whisk to mix until smooth. Drizzle mixture all over cake and allow to set before serving.

Final thoughts on Week 37 Walnut Plum Chocolate Chunk Cake:

  • Coffee, Coffee, Coffee
  • Must be served with coffee.
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