Preheat the oven to 180 degrees and grease and line a 20cm cake tin (I used a fluted loose-bottomed tart tin.
Place the plums (cut side down) then melt the coconut oil and whisk with the Natvia. Pour this over the fruit.
Stir the polenta, flour, Natvia, ginger and baking powder in a large bowl. Whisk the oil, eggs, milk and vanilla then pour this into the dry ingredients and mix to form a batter.
Pour this over the plums and even out, then bake for 30 minutes until golden and firm to the touch. Leave to cool in the tin.
Once cooled, flip out onto a board and scatter with dried rose petals if you wish. Cut into pieces and enjoy!
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