These cakes are moist and tender and sweetened with fruit, not refined sugar or artificial sweeteners. The cakes are great if you're on a diabetic diet or want to "eat healthy," as they contain a low amount of "healthy fat" (not butter) and include a good dose of protein and fiber. The cakes also taste good. They are barely sweet, and they are slightly purple in hue, thanks to ground purple plums. A slice makes a nice treat for breakfast or a snack and won't send you into a sugar spin. I also like to serve slices of the cake for dessert with a little plum compote (see below) and either a small pouf of whipped cream or topping or a bit of ice cream (yes, the ice cream has sugar in it, so you have to be careful and keep the amount limited if you're diabetic). The cakes air fry in about 30 minutes. Enjoy!
Air Fryer Purple Plum and Almond Cakes (Diabetic Friendly) -- Makes 2 Cakes
1 1/2 cups of oats (old fashioned or quick oats)
1/3 cup of canola oil
1/2 cup of low-fat cottage cheese
1 large egg
1 teaspoon of vanilla
2 cups of chopped, pitted purple plums (4-6 plums)
1/4 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 cup of finely chopped/ground almonds
2 - 4 tablespoons of sliced almonds to decorate the tops of the cakes
Plum compote, optional (see below)
Put the oats into the bowl of a food processor with the S-blade and whir them to a flour. Add the oil, cottage cheese, egg, vanilla, and plums to the processor and pulse them into the oat flour until completely mixed. Add the salt, baking powder, baking soda, cinnamon, and ground almonds to the food processor bowl and pulse them into the other ingredients until blended. Line two 6-inch pans with baking parchment, spritz the parchment with non-stick cooking spray, and divide the batter between the two pans. Sprinkle some sliced almonds on top of the cakes to decorate them. Air fry the cakes at 315 degrees (you need the lower temperature because oat flour tends to burn at higher temperatures) for about 30 minutes or until a pick inserted in a cake comes out with no wet batter attached. Let the cakes cool in their pans for 10 minutes before turning them out to cool completely.
Plum Compote -- Makes about 1/2 cup +
4 - 5 purple plums, chopped and pitted
1 teaspoon of lemon juice
1/4 teaspoon of cinnamon
1/4 cup of water
1 teaspoon of vanilla
Put all of the ingredients except the vanilla into a saucepan set over medium heat. Bring the mixture to a boil, stirring it periodically. Turn down the heat to a simmer and let the mixture cook until the plums soften and break down and the mixture becomes thick and a little syrupy--20-30 minutes. Stir in the vanilla. You can serve the compote "as is" on top of the cakes or you can process the compote in a food processor or blender (I use a smoothie maker/mini blender) for a smoother compote/sauce.
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