Gluten-Free Plum Cake

Ingredients

• 500 g plums
• 200 g soft butter
• 175 g honey
• 4 eggs
• 1 pinch salt
• 400 g gluten‑free flour
• 2 tsp Baking powder
• 50 g cornmeal
• 40 g almond flour
• 80 ml milk (1.5% fat)
• 1 tsp cinnamon powder
• 2 tbsp almond flakes

Instructions

1. 1.

   Wash plums, pit them and cut into halves.

2. 2.

   For the batter beat 125 g soft butter until fluffy. Add 100 g honey and eggs in portions, then add salt. Mix 300 g flour with baking powder, cornmeal and almond flour, gradually stir in milk to create a smooth, spreadable dough. Pour half into a springform pan and level. Top with half the plum halves and spread remaining dough over them. Arrange remaining plums on top.

3. 3.

   For the crumble mix leftover flour with cinnamon and remaining honey. Add small butter pieces and work everything by hand into crumbs. Fold in almond flakes and sprinkle over the plums.

4. 4.

   Bake the cake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes, checking with a skewer. Remove, cool, release from pan and serve cut into pieces.