Cocoa Rum Cake with Figs, Plums and Pecans
Food photography & styling
350 g white spelt flour 2 tsp baking powder 1 tsp cinnamon 1 tsp cocoa powder 1 cup nut milk
1 tbsp lemon juice 250 g apple puree 145 g maple syrup 100 g canola oil 1⁄4 cup brown sugar 2-3 tbsp dark rum 4-5 figs
3-4 plums 100 g pecan
Preheat oven to 355°F, flour and grease a 22 cm round mold.
In a bowl, mix all the wet ingredients.
In another bowl, sift all the dry ingredients and mix.
Cut the figs. Peel the plums and cut them into small pieces. Cut the pecans into rough pieces.
Transfer the wet ingredients to the bowl of the dry ingredients and mix.
Add the plums, figs and pecans to the batter and mix lightly.
Transfer the mixture to a baking pan and bake for 40-45 minutes or until a toothpick entering the middle of the cake comes out clean.
When the cake is cold, drizzle with powdered sugar.