1/2 cup AP flour
1/2 cup whole wheat flour
1 cup (4 oz) walnuts, very coarsely chopped
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/4 cup olive oil
2/3 cup almond milk
1 tsp vanilla extract
2 cups halved Italian plums, pits removed
2-3 tsp turbinado sugar, for sprinkling on top
Preheat oven to 350F. Lightly grease a 9-inch springform pan, line bottom with parchment and grease parchment – set aside.
In the bowl of a food processor, combine walnuts and 1/2 cup of sugar. Whizz until walnuts are very finely ground. In a large mixing bowl combine walnut mix, remaining 1/4 cup sugar, baking powder, baking soda, cinnamon and salt. Add eggs, olive oil, milk and vanilla extract and mix until all dry ingredients are incorporated and batter is uniform. Pour into prepared pan.
Arrange the plums cut-side down around the outer edge of the cake, placing remaining plum halves in the center in a circular pattern to cover the cake. Sprinkle cake and plums with 2-3 tsp turbinado sugar.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Recipe adapted from bakingbites.com