GF PLUM CAKE

June 26, 2020 / Lyn Jones / 0 Comments

This cake is gorgeous. It’s a luscious showstopper at the party table. And easy.

INGREDIENTS
  • 185g butter, softened
  • 275g / 1.5 cups caster sugar
  • 6 eggs
  • 125g GF 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
  • 400g / 4.5 cups ground almonds
  • whipped cream, to serve
  • 8 ripe plums, halved and pitted
  • 100g / 1 cup blueberries
  • 2 tablespoons caster sugar
  • icing sugar for dusting
INSTRUCTIONS
  1. Preheat the oven to 160c (325f) Gas 3.
  2. 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.
  3. Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
  4. 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.
  5. 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.
  6. 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.

 

Flourless plum upside down cake

June 26, 2020 / Lyn Jones / 0 Comments

This cake is very easy to make – but it will impress those who can nab a taste all the same. Serves: 8

Ingredients:

  • 1 tablespoon sugar
  • 1 teaspoon ground cardamom
  • 8 plums, halved and stone removed
  • 225g butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • Zest of 1 orange
  • 1 teaspoon vanilla bean paste
  • 2 cups almond meal
  • ¾ cup polenta
  • 1 teaspoon baking powder
  • 250g Mascarpone
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon icing sugar

Method:

  1. Preheat oven to 160C fan forced, line the sides and base of a 23cm tin.
  2. Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered.
  3. Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour.
  4. Mix together mascarpone, zest, juice and icing sugar. Turn the cake out onto a plate plum side up. Serve warm or cooled with mascarpone.
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