Wednesday 21 February 2018

Indy Power: Plum job!


Indy Power's Plum Torte
Indy Power's Plum Torte
Step 1: Flaxseed and water
Step 2: Add ingredients and whisk
Step 3: Press in plums

Indy Power

This healthy twist on the classic fruity torte doesn't compromise on flavour.


This is my take on Marian  Burros's cult classic plum torte from The New York Times. The original recipe is a classic for a reason - it's absolute heaven - and I couldn't resist putting my nutritious twist on it. I've tweaked it quite a bit, but I really love this one just as much. There's honestly no better way to eat plums.

Gluten free, dairy free, vegan


15g ground flaxseed

90ml cold water

120g softened (not melted) coconut oil

110g coconut sugar

1 teaspoon vanilla essence

240g ground almonds

1 teaspoon baking powder

3 large plums

1 teaspoon cinnamon


Preheat the oven 180°C. In a small bowl, whisk together the ground flaxseed and water and set it aside to thicken.

Using an electric whisk, cream together the softened coconut oil and coconut sugar. I recommend sieving the coconut sugar as it tends to clump.

Add in the ground almonds, vanilla essence and baking powder and whisk until combined.

Whisk the flax mixture again, when it is the consistency of raw egg, add it to the rest of the batter and mix well.

Spread the mixture into a greased 8-inch spring form pan. Quarter the plums and press them into the mixture. Sprinkle the cinnamon on top.

Bake for approx. 35 minutes until the top is golden and the edges are coming away from the tin. Leave to cool for about 15 minutes before releasing the sides from the spring form pan. Serve warm.


Plums are in season from May/June to October, and they come in a wide variety of colours and sizes from yellow, white, and green to red. For this recipe, I use red or yellow plums, which are lovely and sweet. They really are like nature’s candy, but they’re also really nutritious. They’re a good source of fibre so they help aid digestion (you’ll know this about prunes, which are dried plums!), but they’re also a powerful source of antioxidants, due to their vitamin C content and many phytonutrients, which makes them anti-inflammatory too. They’re known to help cardiovascular health, boost the immune system, aid skin health, fight free radicals and lower cholesterol.


Coconut oil is one of my kitchen staples and although it takes some getting used to the fact that it’s solid at room temperature, it actually makes it a really versatile ingredient because you can use it at different temperatures for different things. It’s easy to make it solid by getting it cold and easy to melt with a little heat, but getting it soft like for this recipe is hard without going too far and ending up with full liquid. For this reason, I keep my jar right next to my oven, so it’s always a little soft. That way it’s ready to go when I need it soft, it’s already halfway to melted, or just needs a minute in the fridge to get back.


If you fall in love with this recipe and want to make it all year round, you’re in luck - it is gorgeous with other fruits, too. Go with whatever is in season at the time; pears are particularly delicious, but berries and rhubarb are also spectacular.

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