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Gluten Free Polish Plum (or Peach) Cake

7/5/2013

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Picture
Peach version
Picture
Plum version
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.
Ingredients:
100 raw or brown sugar (I used coconut sugar)
100g butter
1tsp vanilla extract
Zest of an orange (optional) - peel zest off with a peeler avoiding the white pith
75g almond meal
75g gluten free or rice flour
1 tsp gluten free baking powder
2 eggs
8-10 plums halved or 3-4 peaches quartered (or cut into sixths of quite large)
Extra sugar and ground cinnamon or cloves for sprinkling over the top

Thermomix method:
  • Preheat oven to 180C or 350F
  • If making almond meal and flours from scratch - 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

Conventional method:
  • Preheat oven to 180C or 350F
  • Grind orange zest (if using) with the sugar in a food possessor or mortar and pestle
  • Cream butter and sugar till light
  • Add eggs and vanilla and mix till combined
  • Add dry ingredients and mix till combined
  • 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

Picture
plum version in a spring form tin
Picture
Peach version in a slice tray
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    _Welcome to my recipe collection

    __ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free.

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