This Gluten Free Plum Dessert Cake is real easy to make and is so delicious.
You can substitute Peaches or any Fresh, Preserved or Canned Fruit for the Black Doris Plums.
Make a combination of two or more Fruit, experiment and be adventurous.
The end of the Year is not far away, there maybe some Pot-Luck Dinners, Work-Do’s or that Social BBQ to attend.
Maybe you’ve been given the task of producing a Dessert?
Whizz-bang, whip up this Gluten Free Plum Dessert Cake and impress your friends, it’s as simple as that.
I serve this Gluten Free Plum Dessert Cake with Greek Yoghurt but an alternative to Yoghurt would be a lovely smooth pouring Custard.
Black Doris Plum Dessert Cake
- 150g Butter
- 2 tablespoons Honey
- 2 Eggs
- 1/2 cup Ground Almonds
- 1 teaspoon Ground Cinnamon
- 1 cup Gluten Free Flour
- 2 teaspoons Baking Powder
- 1/3 cup Milk
- 2 tablespoons Sliced Almonds
- 1 850g Tin of Black Doris Plums, drained
Preheat Oven to 180ºC and line a 23cm round Cake Tin with Baking Paper.
In a large mixing bowl add Butter, soften then add the Honey mixing well to combine.
To this mixture, add the Ground Almond Meal, Gluten Free Flour, Ground Cinnamon and Baking Powder. Mix gently to combine ingredients together.
In a clean bowl place the Eggs and Milk. Whisk together.
Tip into the dry ingredients, mixing well to combine.
Halve the mixture, add one half to the bottom of your lined Tin, smooth mixture out evenly.
Cut drained Plums in half, place over the mixture in the bottom of the Tin.
Cover the Plums with the remaining mixture. I do this by dotting the mixture over the Plums then smoothing out with the back of a Fork. Make sure all the Plums are covered.
Scatter over the top of the mixture with the Sliced Almonds.
Bake for 45-50 minutes or until the top is lightly golden or the centre springs back when gently pressed in the centre.
If the Dessert Cake is made earlier, I slice into portions then warm slightly and serve with Greek Yoghurt.