Hemp Plum Cake

Hemp Plum Cake

The classic for the plum season with the special hemp note

Compared to the classic version of the cake, in the hemp version part of the flour is mixed with Organic Hemp Protein High Fiber replaced. This leads to an increased fibre and protein content as well as a lower calorie content. The sweet and sour taste of the plums is also particularly well accentuated by the nutty note of the hemp protein. 

Overview

Plums, as they are called in Germany, are full of important minerals, trace elements and vitamins A, B and C. Thanks to their high content of indigestible plant fibres, these swell up in the intestine and get it going. 

The hemp base can also be topped with cherries, apricots and other fruits. So you can let your creativity run free and develop your own hemp cake creation.

Ingredients for Hemp Plum Cake

  • 150 g butter
  • 150 g cane sugar
  • 2 eggs
  • 100 g spelt or wheat flour, sifted
  • 80 g Organic Hemp Protein High Fiber (or hemp flour)
  • 750 g plums
  • Cinnamon, sugar and breadcrumbs to taste

Time commitment:

75 minutes total time.

Of this, 25 minutes is preparation time and 50 minutes baking time.

Difficulty level:

easy

Preparation:

  1. Preheat the oven to 175° C.
  2. For the sponge mixture, soften the Cream butter with sugaruntil the sugar is dissolved.
  3. Add eggs and stir in for about 30 seconds so that the ingredients mix well.
  4. Spelt flour and hemp protein and slowly fold in.
  5. Then place the dough in a Coat cake tin.
  6. Stone the plums, cut them into quarters and add the Cover cake densely.
  7. Sprinkle with cinnamon, sugar and breadcrumbs.
  8. Finally the cake for about 50 minutes Place in the preheated oven.

The hemp plum cake tastes just as good on its own as with cream or a scoop of ice cream.

Also creative bakers with increased protein requirements can the Hemp Protein High Fiber in the recipe with Organic Hemp Protein Premium Replace

Average nutritional value (per 100 g):

Energy 189.2 kcal /791 kJ
Fat 8,9 g
Carbohydrates 21,8 g
Protein 4,2 g

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