Gluten Free Plum Almond Cake
A super easy gluten and dairy free cake recipe using ground almonds, sugar, eggs and fresh roasted plums
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.