Gluten Free Plum Almond Cake Recipe
This Gluten Free Plum Almond Sponge Cake is one of my all time favourite cakes. It’s light and spongy yet surprisingly moist and soft. It tastes like a bakewell tart but with much less effort. Not to mention, it’s gluten and dairy free! It contains just a few ingredients; ground almonds, sugar, eggs, baking powder and fruit. The roasted plums may be replaced by any fruit you prefer! Raspberries, Blueberries or Cherries would also be fab in this. For a rhubarb version of this recipe you can check out my Rhubarb Almond Cake Recipe or for a blackberry version you can check out my Gluten Free Blackberry Almond Cake Recipe.
So how do I make this Gluten Free Plum Almond Cake from scratch?
This sponge cake recipe is beyond simple. There’s just two steps involved;
- Roasted Plums
- Almond Sponge Cake
Roasted Plums
To begin, take a small sharp knife and cut each plum in half down along the line. Remove the stones and cut the plums into wedges. Toss in brown sugar and place onto a baking tray. Roast for 5-10 minutes until the plums have softened. Leave to one side to cool.
If you have a glut of plums or are planning to use a lot for different recipes, you can roasted off more plums than you need for this recipe.
Almond Sponge Cake
Begin by adding the ground almonds, sugar and baking powder to a large mixing bowl. Whisk together (this can be done with a hand whisk) to ensure no lumps of baking powder remain. Add the eggs and almond extract and whisk until smooth. Add in 3/4 of the roasted plums and switch to a rubber spatula or wooden spoon. Carefully fold in the plums being mindful not to squish or crush the plums. Pour into a greased and lined tin. Sprinkle with the remaining plums and flaked almonds and bake until golden brown.
Allow to cool fully before slicing. Leftovers can be wrapped tightly or stored in an airtight container for 3-5 days at a cool room temperature.
Frequently Asked Questions
I haven’t tried this with raw plums but I don’t see why it wouldn’t work! I personally just prefer the added flavour of them roasted but it could definitely be done with raw plums!
If you can’t get your hands on good quality plums because they are not available or in season in your area, you can use a wide variety of fruits instead. You can substitute 1:1 with other berries like raspberries, cherries or blueberries. You can also add in roasted fruits like rhubarb, gooseberries or apple. Nuts or chocolate chips may also be added to this recipe.
Unfortunately the main ingredient in this recipe is ground almonds. I have not tested this recipe with gluten free or plain flour instead so I really can’t say if it would work with a substitute.
You sure can! As long as they are ground nuts, they will work. Ground almonds tend to be ground a little finer though so using other ground nuts may result in a slightly denser cake.
Any cooled leftovers can be stored in an airtight container at room temperature for up to 5 days.
Absolutely! Once the cake has completely cooled, you can portion it into slices. Tightly wrap each slice or place into an airtight container. Place into the freezer and freeze for up to 3 months. Defrost the cake slice(s) at room temperature for at least 1 hour before consuming.
For more Cake Recipes, check out my Cake Category, here.
Maybe you’re interested in Gluten Free Recipes? I have Gluten Free Category, here.
Gluten Free Plum Almond Cake
Equipment
- 1 Small sharp knife
- 1 Baking tray
- 1 Large mixing bowl
- 1 Whisk
- 1 8 inch round cake tin
Ingredients
- 200 grams fresh plums, stone removed and slices into wedges
- 30 grams brown sugar
- 160 grams ground almonds
- 120 grams caster sugar (you can use less sugar, down to 100grams if you prefer a less sweet cake)
- 1/2 tsp baking powder use gluten free if needed
- 4 whole eggs
- 1 tsp almond extract optional
- 20 grams flaked almonds optional
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- Using a small sharp knife, remove the stones from each plum and slice into small wedges. Toss in brown sugar and bake for 5-10 minutes until slightly softened. Allow to cool for 15-20 minutes until adding to the cake batter.
- In a large mixing bowl, add the ground almonds, sugar and baking powder. Whisk together until combined.
- Next, add the eggs and almond extract and whisk until smooth.
- Add 3/4 of the cooled plums and mix together well.
- Pour into a greased and lined 8 inch baking tin and scatter the remaining plums over the cake batter. Sprinkle over the flaked almonds.
- Bake for 35-45 minutes until a golden brown colour has been reached all over or a skewer inserted into the middle comes out clean.
- Allow to cool before slicing.
- Leftovers can be tightly wrapped or stored in an airitght container for 3-5 days at a cool room temperature.
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