fall recipe

This is a wonderful recipe for an autumnly plum sheet cake. It’s an easy recipe and the perfect cake for a crowd. It’s gluten free, made with basmati rice and ground almonds and sugar reduced. This cake is ideal for an afternoon snack cake or a Sunday dessert for you and your family.

Fall is almost at our door steps. The air already holds the promise of colder weather and the leaves start to change their colouring from hues of green to more vibrant colours. I truly love this season. Especially when I’m fed up with the hot temperatures and the sweaty and sticky nights because the house holds about 1000° degrees Celsius 😉 . My kids are cranky too when the nights are as hot as the days. Without air-condition its almost unbearable. That’s why we are all so happy and welcoming fall with everything we have . That leads us directly to this beautiful recipe for an Autumnly Plum Sheet Cake!

1000 and 1 autumnally plum sheet cakes!

I love developing new recipes and exploring new flavours. Most of the time it’s a very rewarding job but it also holds it’s challenges especially when you aren’t 100% satisfied with the outcome but your family begs you on their knees to just stop baking the same cake over and over again. I can’t help myself I have to redo it over and over again until I feel satisfied with what I baked or cooked up. I know sometimes I can be a real tyrant but believe me I just do it for the greater good of baking and enjoying food ;-).

Why do I use Basmati Rice for most of my gluten free baked goods.

I know many people of you have problems with their gut and are sensible to gluten or if nothing else just try to develop a healthier lifestyle for themselves and their families. It’s the same for me. I always had a sensitiv gut and can’t eat everything I like on a daily base. I started thinking about what alternatives there are for white flour. As you may noticed most of our recipes are without white bleached flour and are mostly naturally sweetened and or sugar reduced.

Healthier recipes!

We like to enjoy sweet things but at the same time we like to make our food healthier and more enjoyable for us. That’s why we most of the time use spelled flour, sweet potatoes or ground basmati rice instead of white flour. And it’s the same for this sheet cake with ripe plums .

Rice is a stable in every household.

Rice in general is a stable in almost every house and it’s the same for me that’s why I like to use it for baking. It’s one thing I will always have at home. The difference is that my choice of rice is always basmati. I love the taste and I always buy organic which is very important for my baked goods. Organic tells me that it’s hopefully free from pollution coming through air, pest control, water and other factors.

Basmati is a very slim corn and it’s easy to ground it at home in your blender to flour. It has almost the same behaviour when used for baking as normal flour. It’s just very important to ground it very very fine.

Let’s start baking and just stop talking about anything other than the plum sheet cake, will you please Nina?!?

The important things first!

• The basmati rice needs to be grounded in your blender as fine as possible. That’s important because if the ground rice is to course the batter needs more liquid and has to stay longer in the oven.
• All ingredients need to be at room temperature, if some of the ingredients are to cold you don’t get a homogenous batter and that is important for the success of every baking recipe. So please take all the chilled fresh ingredients out of the fridge 20 minutes before you start baking.
• Measure everything accurately .
• The butter and the sugar must be whisked until light pale and fluffy. That will be about 10 minutes.
• The egg whites need to be beaten until very stiff. Please fold them in gently into the dough.
• Don’t count on your oven to be exactly like mine. Please have an eye on your cake . That means always put a wooden skewer into the cake to make sure that it is done .

Autumnly plum sheet cake.

1. Start with preheating the oven. That’s always a good first step 😉
2. Prepare the baking sheet with baking paper.
3. In a medium bowl mix together all dry ingredients.
4. In another medium bowl mix together the milk, greek yoghurt (or as I prefer skyr yoghurt), vinegar and vanilla extract.
5. Separate the eggs and beat the egg whites until very stiff.
6. In a bowl of stand mixer start creaming the room soft butter cubes with the brown sugar until pale and fluffy. About 10 minutes.

Half of the work is already done.

1. Add the egg yolks one at the time to the butter mixture and mix until just incorporated.
2. Ad in 5 steps alternately the wet and the dry ingredients starting and ending with the dry ingredients. Mix until slightly incorporated.
3. Now gently fold in the stiff egg whites with a spatula. Don’t overdue it. We want all the air in the batter.
4. Pour the batter onto the prepared baking sheet and put the plum halves with the cut side up gently on top of the cake batter. Arrange the plums next to each other in neat rows.
5. Sprinkle the sugar-cinnamon mixture on top of the cake.
6. Put the cake into the oven and bake for about 35 minutes or until a wooden skewer comes out clean.
7. Let the cake cool down and cut it into 10x10cm squares.

Enjoy the cake as it is or with some powdered sugar or if your are extremely brave ;-), add some beaten and slightly sweetened cream on top.

f you tried my fall recipe for this flavourful sheet cake , make sure to leave some kind words and rate it please.

Don’t forget to tag us on Instagram @twososterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos what we are up to at the moment.

Juicy and sticky plum flavoured hugs yours truly Nina

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Autumn Plum Sheet Cake

Here you'll find a moist and delicious plum sheet cake recipe which is perfect for Autumn and ideal to use up all those delicious plums which you now get at every farmers market. The cake is made up in 30 minutes, is sugar reduced and gluten free.

• 170 g butter (room temperatured and cut in small cubes)
• 170 g brown sugar
• 4 large eggs (at room temperature and separated)
• 1 tsp vanilla extract
• 360 g Basmati (organic would be best, you can use normal parboiled rice too)
• 100 g ground almonds
• 15 g baking powder
• 150 ml milk (room temperature)
• 200 g greek yoghurt (or skyr yoghurt)
• 1 tbsp white vinegar (you can use apple vinegar too)
• 1 kg plums (pitted and cut in halves)

Sprinkling

• 2 tbsp brown sugar
• 1 tsp ground cinnamon

1. Preheat the oven to 180° degrees Celsius or 350° degrees Fahrenheit.

   Prepare a baking sheet with baking paper.

   It's important that all the ingredients are at room temperature so lets take out butter, milk, eggs and yoghurt 20 minutes before starting with the baking.

   First of all its important to ground the basmati rice in your blender until very fine, almost like flour. The finer the better.

   In a medium bowl mix together the ground rice, salt, baking powder and ground almonds.

   In another medium bowl pour together the milk, yoghurt , vanilla extract and vinegar and stir everything thoroughly with a spoon.

   Cut the room temperatured butter into small cubes and put it into the bowl of a stand mixer with the whisk attached.

   Add the brown sugar and whisk everything for about 10 minutes onto medium high. scrap the sides down with a spatula from time to time.

   The butter-sugar mixture is ready when it's a creamy , pale and fluffy batter.

   Seperate the eggs into egg yolks and egg whites.

   Add the egg yolks to the butter mixture one at a time with the speed on medium low. Just mix every egg yolk until incorporated.

   Now mix in the try ingredients and the liquid ingredients alternately in 2 steps and end with the try ingredients. Mix until almost incoperated. Dont overbeat the batter.

   Mix the egg whites in medium sized bowl until very stiff.

   Fold in the stiffened egg whites carefully .

   Pour the batter onto a baking sheet prepared with baking paper and arrange the plum halves carefully on top of the cake next to each other in need rows. Dont push the halves into the dough just put them carefully on the cake.

   Mix togehter the brown sugar and cinnamon and the it even over the cake.

   Put the sheet into the preheated oven and bake for 35 minutes or until a wooden skewer comes out clean.

   Let the cake cool to room temperature and cut into squares.

   Enjoy the cake with some sprinkled powdered sugar or right out of the sheet pan 😉

   Sticky kisses and hugs

   Nina

You may also be interested into our deliciously good gluten free Banana Bread with Chocolate peanut butter Swirl