Ingredients
- 100 g raw or brown sugar, (I used coconut sugar)
- 100 g Butter
- 1 tsp vanilla extract
- zest of 1/2 -1 orange, (optional)
- 75 g rice
- 75 g raw almonds
- 1 tsp Gluten Free Baking Powder
- 8-10 plums halved, OR
- 3-4 peaches halved or cut in sixths if large
- extra sugar and ground cinnamon or ground cloves for sprinkling
- 2 eggs
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C or 350F
Mill rice on speed 9 for 90 seconds and set aside, then mill raw almonds for 12 secs on speed 7 and set aside
Mill orange zest (if using) with the sugar for 10 seconds on speed 9, scrape downs sides and repeat another 10 seconds, scrape down sides again
Add eggs, butter, and vanilla to the TM bowl and mix for 1 minute in speed 4
Add dry ingredients and mix on speed 4 till combined, scrape down sides if needed
Spoon batter into a greased spring-form pan or a slice tin lined with baking paper
Place fruit of choice cut side up lightly over the surface to cover it
- If using plums sprinkle no more then 1/4 tsp of ground cloves and some sugar over the fruit. For peaches use ground cinnamon and sugar
Bake for approx 45 mins. If the top looks like its browning too much, cover it loosely with foil after about 30 mins. Check its cooked if a poked in skewer comes out clean
- Remove and serve warm or let it cool in the tin. If cooked in a slice pan, use the baking paper to lift it out. The batter will rise up the sides and maybe over the fruit. (In this pic I cooked it a bit too long and didn't cover it - I will next time)
- Remove and serve warm or let it cool in the tin. If cooked in a slice pan, use the baking paper to lift it out. The batter will rise up the sides and maybe over the fruit. (In this pic I cooked it a bit too long and didn't cover it - I will next time)
Tip
In my Uni days I had some girlfriends that worked in a Polish cake shop on Acland Street in St Kilda (Melbourne). I was never a big cake and pastry type of girl, but whenever I went in to say hi, I was always able to score a free cake - the one thing I always got was the plum cake. More like a slice with lost of oozy plums baked on top. Reminiscent of that treat is this gluten free version which I have made successfully with plums and peaches. You could really use any fruit on top but plums are the traditional fruit to use.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Clever recipe. I made this as a healthier alternative to our traditional favourite apricot pie for lunch. I added more fruit. It turned out beautifully and it was all eaten so it’s big tick from me. Thank you Kristine.
This is a great dessert when stone fruit is in season. I doubled the recipe, except I used 100g butter and 100g coconut oil and it was delicious. Served with vanilla ice-cream, yum!
Claggers
I've just made this and couldn't wait for it to cool before tasting - YUM! So easy and tasty, will be making again and again. I used fresh plums.
This recipe is so yummy and easy to make. Made it for dessert with custard & Icecream. I didn't have any fresh plums/peaches so used tin peaches instead and it was delicious!
Have made this twice now with fresh peaches . A success for Bookclub supper!
made it with plums from my plum tree. DELICIOUS!!
Hi There, I made it today with peaches and am making it again tonight for morning tea tomorrow, this time using plums. Smells and tastes always trigger memories for me, so today I had memories of my Grandma. This cake often appeared at supper or in a picnic. Happy memories, thanks for the recipe
Rachael
I am sure it would. I haven't tried it but many people sub butter for coconut oil. Let me know how it goes
y
Kristine Miles
www.kristinemiles.com
Thanks
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