2. Food & Drink
3. Special Diets
4. Gluten Free
5. 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

Ingredients

55 grams (2 ounces) white rice
flour

55 grams (2 ounces) teff

55 grams (2 ounces) fine
cornmeal

2 teasp gluten-free baking
powder

85 grams (3 ounces) ground
almonds

115 grams (4 ounces) salted
butter

0.5 teasp vanilla extract

0.5 teasp almond extract

115 grams (4 ounces) caster
sugar

225 grams (8 ounces)
marzipan

680 grams (1.5 lbs) ripe
plums

Directions

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.