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
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.
Sift the flours together with the
baking powder. Mix in the ground almonds.
Cream the butter, vanilla and
almond extracts with the sugar until pale and fluffy.
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.
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.
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.
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.