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Gluten free plum cake

Who says a gluten free cake can't be a showstopper?
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Baking
Cuisine: Gluten Free
Servings: 18 slices
Author: Hannah Miles

Ingredients

  • 185 g / 1.5 sticks plus 1 tablespoon butter softened
  • 275 g / 1.5 cups caster/granulated sugar
  • 6 eggs
  • 125 g gluten free self-raising flour OR 1 scant cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and 0.25 teaspoon xanthan gum
  • 2 teaspoons ground cinnamon
  • 400 g / 4.5 cups ground almonds
  • whipped cream to serve
  • 8 ripe plums halved and pitted
  • 100 g / 1 cup blueberries
  • 2 tablespoons caster/granulated sugar
  • icing/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.