Eggless Plum Cake
Eggless Plum Cake is a delightful treat loved for its rich, moist texture and medley of flavours. Traditionally associated with Christmas, this cake has a unique blend of dried fruits, nuts, and spices, making it perfect for celebrations and festive occasions. The absence of eggs in this recipe ensures it caters to a wide range of dietary preferences without compromising on taste or texture.
Equipment
- 1 Juicer
- 1 OTG
Ingredients
For Soaking
- 1/3 Cup Orange Juice
- 1/4 Cup Black raisin
- 2 tbsp Golden raisin
- 1/4 Cup Tutti Frutti
- 2 tbsp Cherry
- 1/8 Cup Black Currant
- 1/8 Cup Strawberry
- 2 tbsp Almond
- 2 tbsp Cashew
Caramel Syrup
- 2/3 Cup Sugar
- 1/2 Cup Water 1 tsp extra
Dry ingredients
- 1 Cup Maida
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon powder
Wet Ingredients
- 1/4 Cup Milk
- 1/4 Cup Oil
Instructions
Extract juice
- Take fresh Oranges, remove seeds and extract juice. Add little water to extract juice.
Prepare the Fruit Soak
- In a bowl, combine the dried fruits with orange juice. Let it soak for at least 6 hours or overnight in the refrigerator for deeper flavours.
Make Caramel Syrup
- Take Sugar in a pan and carefully stir to make caramel syrup. Add two teaspoon of water and stir continuously. Be careful while adding water as it might splash.
Mix Dry Ingredients
- Sift together the flour, baking powder, baking soda, spices, and salt in a mixing bowl. Set aside.
Mix Wet Ingredients
- In another bowl, whisk the yogurt, oil until smooth. Stir in the vanilla extract if using.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid overmixing. The batter will be thick.
- At this stage add the caramel syrup into the batter.
Add Soaked Fruits and Nuts
- Drain any excess juice from the soaked fruits (if any).
- Fold the soaked fruits, chopped nuts, and candied orange peel (if using) into the batter.
Preheat the Oven and Prepare the Pan
- Preheat your oven to 170°C (340°F).
- Grease and line cake pan with parchment paper. I used two different sized pans to bake the cake.
Bake the Cake
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Place Cashews and Raisins on the top if you need.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your Eggless Plum Cake with a cup of tea or coffee.
Notes
Variations to Try
- Vegan Plum Cake: Substitute dairy with plant-based milk and butter.
- Gluten-Free Option: Use almond flour or a gluten-free baking mix.
- Mini Plum Cakes: Perfect for gifting or portion-controlled indulgence.