Preparation time is 25minutes
Cook time is 1hours 5minutes
Total time is 1hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 150grams cornmeal
- 150grams ground almonds
- 250grams golden caster sugar
- 1/2teaspoons baking powder
- 1 medium orange, juice and zest
- 1 cup canola oil
- 5 medium eggs
- 2teaspoons vanilla extract
- 4 plums, pitted and halved
- 3tablespoons honey
Nutrition per serving
5420kJ / 1300Cal
5420 Kilojoules or 1300 Calories
62% of daily energy intake*
Protein
19.8grams
Fat
82.2grams
Carbs
119grams
Sugars
90.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This gluten-free plum cake stays moist and delicious with cornmeal and ground almonds in place of flour and an orange syrup.
Method
Step 1 of 3
Pre-heat the oven to 170°C. Grease and line a loose bottomed round baking tin with parchment. Whisk the cornmeal, almonds, sugar, baking powder and orange zest together in a large bowl.
Step 2 of 3
Combine the canola oil, eggs and vanilla in another bowl. Pour this mix into the dry ingredients and mix well. Pour the batter into the baking tin and top with plum halves, cut side down. Bake for 35 minutes, reduce the heat to 160°C and bake for 35 minutes longer, covering with foil for the last 10 minutes.
Step 3 of 3
Heat the orange juice and honey in a small saucepan on high heat. Bring to the boil and cook for 2-3 minutes until reduced. Allow the cake to rest for 10 minutes, poke holes in the top with a skewer and evenly pour over the syrup. Leave to cool before slicing.
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