Healthy Plum Cake with Lemon Cashew Icing

Ingredients:

For the Cake:

• 1/2 lb (225 g) fresh plums, pitted and cut into wedges
• 1 cup (226 g) butter, softened
• 1 cup (140 g) coconut sugar
• 4 large eggs, at room temperature
• 1 cup (150 g) whole wheat flour
• 1 cup (100 g) almond flour
• 2 teaspoons baking soda
• ½ tablespoon ground cinnamon
• ½ cup dates, chopped
• ¼ cup cashews, halved

For the Icing:

• ¼ cup cashew butter (homemade or store-bought)
• 2 tablespoons maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon almond milk (or more, as needed)

Instructions:

1. Prepare the Cake:

   • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with baking paper and butter the sides.
   • In a large bowl, beat the butter and coconut sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
   • Fold in the whole wheat flour, almond flour, baking soda, and cinnamon until well combined. Stir in the chopped dates.
   • Pour the batter into the prepared pan and smooth the top. Arrange the plum wedges in a circle on top, pressing them slightly into the batter. Sprinkle with halved cashews.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove from the springform pan and cool completely on a wire rack.

2. Make the Icing:

   • In a small bowl, mix the cashew butter, maple syrup, and lemon juice. Add almond milk one teaspoon at a time until the icing reaches your desired consistency.
   • Pour the icing over the cooled cake before serving.

Enjoy your homemade plum cake with its delicious cashew icing! If you need any more tips or have questions, feel free to ask.