Gluten-free plum, rosemary and hazelnut cake

Gluten-free plum, rosemary and hazelnut cake

By
From
Real Food by Mike
Serves
9
Photographer
Alan Benson

I really enjoy a piece of cake for afternoon tea, but sometimes my body tells me I have had too much gluten. This recipe uses ground nuts to thicken the batter and whole eggs for aeration. If you can’t find plums, try stoned apricots or small peaches. The black pepper is the perfect friend for the rosemary, and the lovely orange tang further helps bring the ingredients together.

Ingredients

Quantity Ingredient
5 eggs
75g raw sugar
125ml honey
125g butter, softened
1 tablespoon chopped rosemary leaves
1 orange, zested
220g ground hazelnuts
15 plums, stoned and halved
1 tablespoon icing sugar
5 grindings black pepper
vanilla ice cream or cream, to serve

Method

  1. Preheat the oven to 180°C. Line a 20 x 28 cm cake tin with baking paper (a round tin will also work fine, but the batter is dense and it can’t be too deep or it won’t cook through).
  2. Break the eggs into a large bowl. Add a pinch of salt and the raw sugar and whisk with an electric mixer, or by hand, until the mixture becomes pale and thick. Whisk in the honey, butter, rosemary and orange zest. Stir in the ground hazelnuts.
  3. Scrape the batter into the prepared cake tin and arrange the plum halves, cut side up, on top of the mixture. Dust with half the icing sugar. Bake for about 1 hour, until golden brown and cooked through.
  4. Let the cake cool in the tin before serving, as it is a very soft mix and will firm up as it cools. Dust with icing sugar and finish with a grinding of black pepper. Serve with ice cream or cream.

Medicinal Benefit

  • Plums are full of dietary fibre, for healthy digestion. They also have ample vitamin A, for the health of the eyes, B complex vitamins, to help convert food into energy, and vitamin C, to bolster the immune system. Rosemary is also a good source of vitamins A and C, plus it contains rosmarinic acid. Rosmarinic acid has anti-inflammatory and antimicrobial properties, and its antioxidant potency is stronger than that of even vitamin E when it comes to preventing cell damage. It’s also good for sharpening the memory.
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