A classic English Tea cake that acquired it's name after Queen Victoria who apparently used to enjoy a slice of it with her afternoon tea. This was one of my lunchbox cakes as a child so was pretty excited to create this paleo version. Enjoy!
Use a 9 inch (23cm) cake tin and then cut the mini cakes out with a 3 inch (8cm) ring mould.
For the cake...
1/2 cup coconut flour (65g)
3 tablespoons maca powder
1/4 teaspoon salt
1/2 tsp baking soda
1/2 cup coconut milk (150ml)
1/4 cup olive oil (75ml)
2 tablespoons honey
1 teaspoon vanilla extract
For the jam...
1 tablespoon finely cut fresh rosemary
1 tablespoon of honey
1/2 tablespoon coconut oil
For the garnish...
Preheat the oven to 150ºC/ºF. Cut the plums into quarters and place them on a baking tray with coconut oil, rosemary and honey. Roast for 20/30 minutes or until they are soft and oozing juices. The first time I made this I peeled the plums, however, the second time I kept the skins on and noticed that they added to the colour to the jam and did not add an unwelcome texture.
You will need three bowls. Firstly separate the eggs keeping all yolks together in one bowl and all whites together in another. Whisk the egg whites until soft peaks form.
Next add all wet ingredients; coconut milk, olive oil, honey and vanilla in with the egg yolks. Whisk well.
Sift together all dry ingredients; coconut flour, maca powder, salt and baking powder. Whisk this dry mixtures into the wet one until it combines as a batter.
Next fold in the egg whites.
Pour the cake batter into a greased (with coconut oil or grass-fed butter) cake tin. Bake for 20 minutes or until a toothpick inserted comes out clean.
At this point the jam should be ready. Place all plums and oozing juices into a blender or food processor and blend until smooth.
Once the cake comes out the oven, allow it cool before applying the jam. Next, put the cake into the fridge for 20 minutes to allow the jam to firm up before cutting out the mini cakes with the ring mould. I put the jam on before cutting out the mini cakes as this way, I find the jam stays more upright.
Garnish with desiccated coconut.