Baking Dessert

The gluten-free, dairy-free plum, lemon and olive oil cake to please everyone

Name: The gluten-free, dairy-free plum, lemon and olive oil cake to please everyone
Ingredients: 2-3 plums, stones removed; 2 large free-range eggs, at room temperature; 70g (1/3 cup) unrefined icing sugar, plus extra to dust; 1/2 teaspoon vanilla extract; 2 teaspoons finely grated lemon zest; 40ml extra-virgin olive oil; 150g (1 /2 cups) almond meal; 25g (2 tablespoons) fine brown rice flour; 1/2 teaspoon gluten-free baking powder

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Upside-down plum, lemon and olive oil cakes

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Different coloured plums, in hues of yellow and deep maroon, make for particularly pretty cakes. Emma Galloway, best known for her recipe blog, My Darling Lemon Thyme, makes the most of late-summer fruit with these treats.

2-3 plums, stones removed
2 large free-range eggs, at room temperature
70g (1/3 cup) unrefined icing sugar, plus extra to dust
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
40ml extra-virgin olive oil
150g (1 /2 cups) almond meal
25g (2 tablespoons) fine brown rice flour
1/2 teaspoon gluten-free baking powder

Method

1.

Preheat oven to 180C. Grease a 8-hole 1/3 cup (80ml) muffin tin and place two strips of baking paper crossing over each other in the base, extending up and over the sides by 2cm. Slice the plums into 1cm slices and place one into the base of each muffin tin.
2.

Beat eggs, icing sugar, vanilla extract and a little pinch of fine sea salt using an electric mixer or handheld beater for 5 minutes, or until thick and pale. Add lemon zest and drizzle in olive oil, continuing to beat until just incorporated. Add almond meal and sieve over brown rice flour and baking powder, then gently fold in using a large metal spoon until just combined. Divide evenly between the prepared muffin tins and bake for 20-22 minutes or until a skewer comes out clean when inserted into the centre.
3.

Remove from oven, cool in the tins 5 minutes before inverting onto a wire rack, remove paper strips and set aside to cool. Dust with icing sugar and serve slightly warm or at room temperature. Best eaten on the day of baking, however they will store for 3 days in an airtight container.