Our single plum tree has been busy producing a bountiful crop of luscious purple plums. So many plums that we really can't eat them all ourselves. Just between you and me? You can only eat so many plums each day. So, we have also been giving away large quantities to family and friends.
Usually when I have this much of a fruit, I'll make jam. I may end up doing that soon. But, last night since we were having friends over, I decided to make a cake.
Baking, one of my passions, got more complicated about a year ago when I discovered that I was intolerant to both gluten and lactose. That means I can't eat anything with even traces of wheat, barley, malt or any kind of dairy products. With patience and practice, however, I have learned how to cook and bake within my dietary constraints.
A nice example is this Plum Cake. I do not remember where I found this recipe, but it is absolutely fantastic. Super easy to prepare (my kitchen philosophy remains "if it ain't easy, I don't cook it!") and delicious.
125g vegetable margarine, softened
120g sugar + 2 tbsp
180g Gluten-free Dry Flour Mix
1 tsp baking powder
pinch of salt
24 halves pitted damsons (or other dark plums)
1 tsp ground cinnamon
Cream together the margarine and 120g sugar until soft and fluffy. Add the flour, baking powder and salt and beat into the mixture before adding the beaten eggs a little at a time. Mix thoroughly to combine then spoon this batter into an ungreased 22 or 25cm springform cake tin. Cover the top with the plums, placing them skin side down.
Mix the cinnamon with the remaining sugar and use to sprinkle over the top of the cake. Place in an oven pre-heated to 170°C and bake for between 40 to 50 minutes, or until a skewer inserted into the centre of the cake emerges clean.
I had planned to take a lovely picture of a single slice, served with vanilla ice-cream, but my family's patience with my picture-taking mania ran thin and they devoured the cake before I had time to shoot a single shot.