GF PLUM CAKE

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.

 

GF FRUIT STREUDEL

I am still looking for where I got this recipe to check milk & picture

Ingredients:
PASTRY
1 cup Carol’s Sorghum Blend (sorghum, tapioca, potato or cornstarch – can sub br rice for S.)
¾ cup tapioca starch flour
½ cup sweet rice flour (glutinous rice) or almond flour
¼ sugar, divided
1 tsp xanthan gum
1 tsp guar gum (*or more xanthan gum)
½ tsp salt
½ tsp active dry yeast
½ cup shortening (*I used Earth balance, but you could also use spectrum)
? cup 1% milk (non dairy is fine)
1 tsp. vinegar or lemon juice
1 egg, beaten to a foam, for brushing/ OR butter or margarine, melted

FILLING (see below): own choice (see APPLE CARDAMOM, BLUEBERRY MINT recipes), seasoned bread crumbs

1. DOUGH: Place the dry ingredients & shortening in your food processor and blend. Add milk & vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour.

2. Warm one disk in your hand and put on a 15-inch sheet of wax paper. Cover the dough with plastic wrap and roll it to a ? inch thin rectangle about 10X12 inches.

3. Place a rack in the middle of the oven. Preheat the oven to 350F.

4. FILLING: Make filling of your choice. Sprinkle middle of rectangle with seasoned bread crumbs, then add your filling. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper. Transfer the struedel to a 15×10 baking sheet.

6. Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or melted margarine and sprinkle with sugar, and return to oven to bake 10 minutes more or until the struedel is completely browned.

7. Cool the strudels on the pan on a wire rack 15 minutes. Cut each struedel into 6 slices.
Serve warm or at room temperature.