Plum Almond Macaroon Cake
This is an easy mix, gluten-free, wheat-free cake base, topped with juicy fresh plums, but you can substitute any other stone fruit.
|Makes:||1 x 23cm round cake|
|Preparation Time:||10 minutes|
|Cooking time:||40 minutes|
- 2 cups ground almonds
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 1 teaspoon baking powder
- 4 eggs
- 180g butter, melted
- 1 teaspoon vanilla essence
- 6 fresh blood plums, halved and stoned
- double cream, for serving
Butter and line a 23cm round springform tin with baking paper. Combine almonds, coconut, sugar and baking powder together in a bowl. Make a well in the centre, and mix in eggs, butter and vanilla. Pour into the tin, top with plums, cut surface up. Bake at 180°C for 35-40 minutes until golden brown. Allow to cool for 5 minutes before removing from the tin. Serve with cream.
After baking, use the juices that collect in the centre of the plums to brush the top of the cake.
Substitute fresh peaches, nectarines or apricots for the plums, and, when they are not is season, used drained canned fruit instead.