Jessica Turner Because of their high vitamin C content, plums are natural antioxidants. It’s therefore not surprising that extracts from the sweet, in-season stone-fruit are harnessed in skincare.
But there’ll be no temptation to use this antioxidant-rich plum cake topically, as it will be devoured in moments by those with a sweet tooth and health-nuts alike.
“The deep, rich Queen Garnet plum has around 3-6 times the anthocyanin antioxidant content of blueberries, helping to fight free radicals minimising fine lines and wrinkles,”creator of the recipe Cindy Luken, founder of Luk Beautifood lipsticks tells SPA+CLINIC.
Inspired by her background in food-science and nutrition along with her work as a biscuit baker, Luk Beautifood formulas are edible, rich with ingredients like as avocado oil, orange peel and ruby grapefruit.
“Natural beauty begins with nourishing your body and mind with healthy whole and clean food,” Cindy says.
“Eating well and having a simple beauty routine is your skin’s best foundation and when you look good (glowing clear skin, healthy weight and vitality) you feel good.
“Traditionally, this plum cake recipe would contain caster sugar, but I have substituted it using coconut sugar to reduce the body’s insulin spike from the glucose, which is like a burst of inflammation that reverberates through your whole body.
“Coconut sugar has a Glycemic Index reading of 35 compared to 68 in refined sugar – so to further optimise the health benefits, I have replaced half of the flour component with ground almonds rich in essential fatty acids and fibre.”
Antioxidant Plum Cake
Makes 1 cake | Cooking time 45 mins from go to woe
Ingredients
- 10-12 large Queen Garnet plums, cut in half and stone removed
- 125g soft butter
- ¾ cup coconut sugar
- 2 eggs
- 1 ½ tspn baking powder
- 1 cup almond meal
- ¾ cup plain flour
- 2 tblspn coconut sugar
- 1 tspn cinnamon
Method
Turn oven on 180C. Line the base of 26cm round spring form or lamington tin with baking paper.
- Cream butter with sugar til soft and fluffy.
- Add eggs one at a time with a tspn of flour, beat well after each addition.
- Add almond meal, flour and baking powder. Fold in til well combined.
- Spread over base of tin evenly.
- Arrange cut plums on surface of batter with cut side up.
- Combine the cinnamon and sugar and sprinkle over the top of cake.
- Bake for 45minutes. Check by making sure a skewer comes out clean when tested.
- Best eaten the next day when the juices have softened the plums and the healthy fats in the almonds have released and moisturised the cake crumb.
- Now it’s time to have your antioxidant cake and eat it too!
Entrepreneur, modern mum, food lover and former ‘bikkie baker’ (Luken & May), Cindy Luken’s philosophy is all about harnessing the “beauty in food”.
