This recipe is a winner. It is quick to whip up, requires minimal ingredients and is perfect for a Summer afternoon tea. You could use any stone fruit of your choice on top. I used plums as I was gifted some from a family members tree. Enjoy!
- 1/2 cup (115g) unsalted butter, softened
- 1 cup granulated sugar plus 1 tablespoon
- 2 large eggs
- 1 cup gluten free plain flour
- 1 teaspoon baking powder (gluten free)
- 1/2 teaspoon salt
- 12 plums, depending size, pitted and halved
- Juice from 1/2 lemon
- 1 teaspoon cinnamon
- Preheat the oven to 175 degrees Celsius. Grease and line a 20-22cm springform pan.
- Cream together the butter and 1 cup of sugar until light and fluffy. I use an electric mixer with the paddle attachment or using a hand held electric mixer. Then add the eggs one at a time, making sure to mix well after each addition. Add the vanilla essence. Sift in the flour, baking powder and then add the salt. Mix until just combined.
- Spread the batter into the prepared pan and smooth the top. Arrange the prepared plums cut side down on the cake and press them lightly into the batter. Squeeze the lemon juice over the fruit, and sprinkle over the remaining 1 tbs of sugar and cinnamon.
- Bake for 40-45 minutes or until the cake is golden brown. Allow the cake to cool in the pan for 10 minutes, then serve hot or cold.
- Serving suggestions: try it with some vanilla yoghurt or cream, sprinkle it with icing sugar, or eat as is. It’s absolutely delicious!
- Recipe adapted from New York Times Plum Torte