Gluten-Free Alsatian Plum Cake - dummies

Gluten-Free Alsatian Plum Cake

Living Gluten-Free For Dummies author Hilary Du Cane walks you through the easy steps of how to make a simple and delicious gluten-free plum cake in this video. With a baking time of about an hour and 30 minutes to cool, you can serve this cake to anyone – whether they’re living gluten free or not.

Preparation time: 20 minutes

Cooking time: 1 hour

Makes: 8 generous servings


55 grams (2 ounces) white rice

55 grams (2 ounces) teff

55 grams (2 ounces) fine

2 teasp gluten-free baking

85 grams (3 ounces) ground

115 grams (4 ounces) salted

0.5 teasp vanilla extract

0.5 teasp almond extract

115 grams (4 ounces) caster

225 grams (8 ounces)

680 grams (1.5 lbs) ripe


  1. Grease a non-stick 23-centimetre
    (9-inch) loose-bottomed deep cake tin. If your tin is not
    non-stick, line the base with baking parchment. Preheat the
    oven to 180° C, Gas mark 4.

  2. Sift the flours together with the
    baking powder. Mix in the ground almonds.

  3. Cream the butter, vanilla and
    almond extracts with the sugar until pale and fluffy.

  4. Beat in the eggs a little at a
    time adding a couple of tablespoons of the flour mix with the
    egg. Fold in the rest of the flour mix thoroughly. Put the
    mixture into your prepared tin and level the top.

  5. Now roll out the marzipan to the
    same shape and size as the tin, using a light dusting of
    icing sugar to stop it sticking. Place the marzipan on top of
    the cake mixture.

  6. Halve and stone the plums and lay
    them cut side up on top of the marzipan in a neat pattern. If
    you can’t remove the stones without tearing the flesh, you
    can leave them in place and remove them after cooking, when
    they’ll come out easily.

  7. Bake for an hour. The cake will be
    done when a cocktail stick pushed into the centre comes out
    without any uncooked cake batter clinging to it. The cake and
    marzipan will have risen around the plums, the marzipan will
    be toasted and the edges of the plums will be caramelized.
    Cool completely in the tin before easing the cake out and
    peeling away any baking parchment.