Plum and Orange Cake (Gluten Free)

I don’t often eat plums outright, and so when I had some plums (and incidentally a lot of oranges) leftover from a savoury dish that were getting a bit old I decided to make something them into a cake.  Whenever I bake cakes they never get finished, so I wanted to make a small cake that was relatively healthy.  I was very impressed with how this cake turned out, it was moist and had a pleasant combination of sweetness and tart.  As a result of it’s deliciousness, it was gone within 2 days.

This recipe has been adapted from a recipe from River Cafe Cook Book Easy.  Quantities have been reduced to make a smaller cake (will serve 4), and coconut flour has been used instead of wheat flour (quantities have also been adjusted for this, as coconut flour has a different absorptive capacity to wheat flour) .

Recipe:

Filling

• 2-3 very ripe plums.
• 30g caster sugar
• Juice and zest of one orange
• 1 vanilla pod

Cake

• 75g unsalted butter
• 75g caster sugar
• 2 eggs
• 10g coconut flour
• 1 -1.5 tsp baking powder
• 50 g almond meal

Topping

• 30g butter
• 25g brown sugar
• zest of one orange
• 50g flaked almonds

 

Method

Preheat the oven to 180°C

1.  Halve and stone the plums and put in an ovenproof dish with the sugar, the orange juice and rind.  Slice the vanilla pod lengthways and add to the dish.  Stir through, then bake for 20 minutes.  Remove from the oven and allow to cool.  Scrape the seeds from the vanilla pod into the filling and discard the empty pod.

2.  Grease a 20cm round spring-form tin, lined with parchment paper, with extra butter.

3.  Soften the butter and beat with the sugar until light and fluffy.  Separate the eggs, and beat the whites until soft peaks form, and then combine with the sugar and butter, then beat in the yolks (this provides extra fluffiness that the coconut flour needs, as it can often get heavy).

4.  Fold in the flours and baking powder, then pour into the tin.  Pour the fruit filling over the top, poking the fruit and juice in occasionally.  Bake in the oven for half an hour.

5.  For the topping, finely grate the orange rind.  Melt the butter and stir in the sugar, zest and flaked almonds.  Spread this over the half-baked cake, lower the heat to 160°C and bake for a further 20 minutes.  Cook the cake in the tin.

[fb_button] [fbcomments]