Gluten Free Plum and Almond Crumble Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
- Ingredients
- ½ cup butter
- 1 cup coconut sugar (scant)
- 1 tsp ground cinnamon
- 3 eggs
- 1 cup gluten-free self-rising flour
- ½ cup Almond flour
- ⅜ cup full-fat Yogurt
- 6 firm, ripe Plum (pitted, cut into wedges)
- For the topping
- ½ cup gluten-free all purpose flour
- 2 Tbsps coconut sugar
- ¼ cup butter (chopped)
- ½ cup sliced almonds
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" springform cake tin and line the base with non-stick baking paper.
2.
Whisk together the butter, sugar and cinnamon in a mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition until just combined.
3.
Stir in the flour, almonds and yoghurt in alternating batches.
4.
Chop 1 plum and stir into the mixture.
5.
Spoon into the tin and smooth the surface. Arrange the remaining plums over the top in a single layer.
6.
For the topping: combine the flour and sugar in a bowl. Rub in the butter until it resembles coarse breadcrumbs. Stir through the flaked almonds.
7.
Sprinkle evenly over the plums. Bake for about 1 hour 15 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 30 minutes, then place on a wire rack to cool completely.
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