De toute évidence, c’est fait maison.
Passing the grocery store on my morning walk today, I spied an array of beautiful fresh plums, and was inspired to make a plum cake. Regrettably, the plums proved to be a little too inspiring and I got a bit carried away eating the extra fruit when I should have been paying attention to my cake. Oops. Hence the slightly burned cake top (hey, it’s rustic. Rustic and caramelised. Yup.). Despite my negligence, the cake is delicious, and was very simple to make.
This recipe is inspired by standard cinnamon tea cake recipes from around the web (including from the Australian Women’s Weekly), but I have adapted the ingredients to make it gluten-free friendly. If you’re not gluten intolerant and are baking with wheat flour, just substitute the gluten-free flour for regular self-raising flour, and omit the xanthan gum. If you want to make the cake nut free, simply substitute the almond meal for more flour.
As this is quite a moist cake, it is best consumed within 24 hours of baking. Store it in an airtight container, in a cool, dry environment for best results.
Plum, Almond & Blackberry Tea Cake
60g soft butter
100g gluten free self-raising flour
50g finely ground almond meal
150g caster sugar
1tsp xanthan gum
90ml milk (I used lactose-free)
1 ripe plum, skinned, de-stoned and sliced into thin wedges
a handful of blackberries
- Preheat oven to 180ºC. Place a 20cm diameter round cake tin in the oven for 20 seconds, then grease with butter and line with baking paper.
- Using a spatula, mix butter and sugar by hand in a large mixing bowl until it resembles fine yellow sand. Add the egg, and beat with an electric hand mixer until you have a soft, cream-coloured batter.
- Add flour, xanthan gum and almond meal to the bowl, stir gently, then pour in the milk. Beat well until all ingredients are combined. The batter should be quite thick and sticky.
- Pour batter into prepared tin, and arrange plum slices around the edge of the tin in a circular pattern. Place a handful of blackberries in the centre of the cake. Bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Note: This is quite a moist cake, and the surface will depress when touched, rather than springing back as other cakes do. In addition to the skewer method described above, a good indicator as to whether the cake is fully cooked is whether or not it has released from the sides of the tin. A properly cooked cake will have shrunk back from the tin slightly.