You might have noticed I use poppy seeds in many of my recipes. One reason is I grew up in Eastern Europe where poppy seeds are very popular and the second reason is, it’s rich in minerals like manganese, copper, or calcium and gives the food it’s authentic flavor.
Poppy seeds are great in combination with plums and that is why I created this recipe for Plum Poppy Seed Cake so we can all enjoy it even on a Lectin-free, Gluten-free, or Paleo diet.
What plums to choose?
If you have access to Italian Plums (they have an oval shape and are much smaller), they would be the best for this recipe, but regular round plums are great as well. Choose firmer plums rather than soft ones. If working with Italian Plums, just cut them in half, remove the seed and use them for the cake. Regular round plums are much bigger and you need to cut them into a few smaller pieces.
How to grind poppy seeds?
For this recipe, you will need ground poppy seeds. Most stores carry only whole poppy seeds. You can grind it using a coffee grinder if you own one, or I know of an online store that carries already ground poppy seeds.
Plum Poppy Seed Cake
For the dough:
- 2 Tbsp almond flour
- 2 Tbsp coconut flour
- 2 Tbsp arrowroot or tapioca flour
- 3/4 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup monk fruit sweetener
- 20 drops monk fruit extract
- 1/3 cup coconut oil, melted
- 2 eggs
- 1/4 cup full fat coconut milk
- 1 Tbsp juice of a lemon
- 1 Tbsp lemon peel
- 1 tsp vanilla extract
For the top:
- 3 large regular round plums or about 10 Italian plums
- 1 cup ground blue poppy seeds
- 1 cup powdered Swerve sweetener
- 1/4 cup A2 butter, ghee or coconut oil, melted
- Preheat the oven to 350°F.
- Add all flours, baking powder, baking soda, salt, and Monk fruit sweetener into one bowl and mix.
- In a second mixing bowl whisk together coconut oil, coconut milk, eggs, Monk fruit extract, lemon juice, lemon peel, and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients while mixing.
- Oil a 9″ round pan with a little bit of Avocado oil and transfer the dough into the pan.
- Wash and cut the plums, remove the seed and cut the big plum into smaller pieces. Italian plum only in half.
- Place the cut plums on top of the dough and gently press into the dough.
- Mix ground poppy seeds with powdered swerve and add on top of the plums.
- Melt the butter, ghee, or coconut oil and using a spoon sprinkle it over the poppy seeds.
- Place in the preheated oven and bake for about 30 minutes or until the toothpick comes out clean.
- Let cool completely before cutting. You can leave the cake at room temperature for a maximum of two days, then refrigerate.