Warm cakes with fruits are pure soulfood. This easy, sweet corn bread has everything comfy food needs: fresh fruits and a fluffy dough which is soaked in decoction, so it becomes super juicy. The dessert is done fast, with little ingredients, and is ideal for preparing for a larger group. This also makes it perfect for an autumn picnic out in the country side. Sitting outside, wrapped in blankets, and on your lap this warm and sweet corn bread. Just great!

ut the backing pan in the oven and pre-heat it to 180 degree. Mix the two sorts of flour with the baking powder. Froth up the eggs with a pinch of sea salt. Whisk the milk, olive oil and honey. Mix the dry ingredients with the moist ones until you have a smooth batter, and incorporate the frothed up eggs. Get out the backing pan and dab it well with olive oil. Fill in the dough and bake for 25-30 minutes until the bread has a golden yellow colour.
Meanwhile, boil up the plum juice. Scratch out the vanilla bean and add the pulp with the bean, sugar, cinnamon and a pinch of sea salt to the juice and boil it down for 5-10 minutes.
Halve the plums, pit them and heat them shortly in the juice. Get the bread out of the oven and slice it into rectangles while still in the pan. Pour the juice over the slices, spread the plums and serve lukewarm.

FoR Ø 30 cm

FOR THE CORN BREAD

125 g wholemeal corn flour

175 g wholemeal spelt flour

2 tsp baking powder

2 organic eggs (size M)

1 pinch of salt

250 ml almond milk

60 ml extra virgin olive oil

85 g organic honey

FOR THE PLUMS

800 g plums

200 ml plum juice (NFC juice)

1 vanilla bean

5 tbsp coconut sugar

1/2 tsp ground cinnamon

1 pinch pf salt