Got too many plums and thinking if you should use them for jam, tarts or even plum brandy? Try this autumny traybake, super easy and all you need are just a handful of pantry staples and 45 min to whip up this drooling treat with a cup of tea.
Makes 20cm square cake tin (9-12 squares)
- 140g plant butter
- 100g soft brown sugar
- 100g maple syrup
- 6 small plums
- 120g plain flour
- 2 tbsp rye flour (optional for nuttier flavour or simply use extra plain flour)
- 2 tsp baking powder
- 1 tbsp ground ginger
- 2 tsp freshly grated ginger
- 85g porridge oat
- 2 flax eggs (2 tbsp ground flax and 5 tbsp water, rest for 10 min)
For the topping
- 2 tbsp plain flour
- 2 tbsp porridge oat
- 1 tbsp freshly grated ginger
- Powdered sugar for decoration
Line a 20cm square cake tin with parchment paper. Preheat oven to 180C with fan assist. Melt butter, sugar and syrup together in microwave or in a pan. Meanwhile, stone and quarter the plums.
In a medium mixing bowl, mix together flours, baking powder, a pinch of salt, ground ginger and oats. Add flax eggs and butter syrup, stir until no dry bits remains.
Pour all but about 2 tbsp of the batter into the lined tin, scatter over plum quarters.
In another bowl, combine freshly grated ginger, oats, flour and the 2 tbsp reserved batter to form a flapjack-like bits. Scatter over the batter. Bake for 30 mins or until golden, let cool completely in the tin. Cut into squares. Sprinkle over powder sugar before serving.