Plum Cake (Gluten Free)
Who says a gluten free cake can't be a showstopper?
Servings: 10
Calories: 596kcal
Ingredients
- 185 g butter softened
- 275 g caster sugar (superfine baking sugar)
- 6 eggs
- 125 g gluten free self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 tsp baking powder and 0.25 tsp xanthan gum
- 2 tsp ground cinnamon
- 400 g ground almonds (almond meal)
- 8 ripe plums halved and pitted
- 100 g blueberries
- 2 tbsp caster sugar (superfine baking sugar)
- 1 tbsp icing sugar (confectioners sugar) for dusting
Instructions
- Preheat the oven to 160c (325f) Gas 3.
- Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Sift in the flour and cinnamon, add the ground almonds and whisk again. Spoon the batter into the prepared tin/pan and level the surface.
- Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
- Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
- Remove from the oven and let cool in the tin/pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar/ confectioners sugar and serve with whipped cream.
- This cake will keep for up to 3 days if stored in an airtight container.
Notes
You will also need a 25cm/10inch springform tin/pan greased and lined.
Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small. Can be served with whipped cream or ice cream.
Recipe reproduced with permission from The Gluten Free Baker by Hannah Miles, published by Ryland Peters & Small. Can be served with whipped cream or ice cream.
