Gluten-free plumcake
- Gluten Free
- Vegetarian
- Energy Kcal 527
- Carbohydrates g 59.2
- of which sugars g 24.6
- Protein g 6.9
- Fats g 29.2
- of which saturated fat g 13.75
- Fiber g 1.1
- Cholesterol mg 128
- Sodium mg 43
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
PRESENTATION
If you’re on the hunt for a gluten-free plumcake recipe that brings together French flair and modern diets, you’ve totally found it! Really, this treat skips the wheat flour, using corn and rice flours instead. Super simple, right? This blend keeps the cake tender and moist, while making it light and easy to slice. The gluten-free plum cake has a golden crust and an airy center. So so perfect for brunches or a quick snack!
And look, it’s versatile too. It pairs well with other fruits or a sprinkle of nuts. Pretty much. This cake slides right into today’s gluten-free baking trends, alongside stuff like shortcrusts, cookies and muffins—also made with rice flour.
Want to add a personal touch? You can. Using almond flour gives it a richer flavor, kinda like an almond flour plum cake. Plus, going dairy-free makes it even more inclusive. The sweet taste of ripe plums pops, and those crispy edges? Seriously good, especially warm from the oven. And here’s the deal, this batter isn’t just for plums; adapt it for other gluten-free cake recipes with apples, pears, or even as a base for tarts.
The thing is, this recipe’s beauty is in its adaptability—once you’ve got the basics, the possibilities are endless. Whether you’re catering to someone with gluten intolerance or just want a lighter, soft treat, this gluten-free fruit cake offers a unique twist. Definitely brings everyone together at the table. With this recipe, you’ll have a lovely, inclusive option that satisfies both traditional tastes and modern dietary needs. You know what? Can’t go wrong.
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INGREDIENTS
- Fioretto corn flour 0.8 cup (100 g)
- Rice flour ½ cup (70 g)
- Potato starch ½ cup (70 g)
- Butter 5.3 oz (150 g) - at room temperature
- Sugar 0.67 cup (130 g)
- Yogurt ½ cup (125 g)
- Eggs 3.5 oz (100 g) - (about 2 medium)
- Whole milk ¼ cup (40 g)
- Chopped hazelnuts ⅓ cup (50 g)
- Baking powder 1 bag - gluten-free
- For the mold
- Butter to taste
- Potato starch to taste
How to prepare Gluten-free plumcake
To prepare the gluten-free plumcake, first, place the softened butter and sugar in a bowl 1. Work with an electric mixer for a few minutes until you get a cream 2, then while continuing to beat, add the eggs 3.
Work the mixture until they are completely absorbed 4. With the mixer still running, slowly add the yogurt 5 and as soon as it blends with the rest of the ingredients, add the milk 6.
Keeping the mixer running, add the fine cornmeal 7, rice flour 8, and potato starch 9.
and the baking powder 10. As soon as you obtain a uniform mixture 11, you can turn off the mixer. Add the chopped hazelnuts 12.
and incorporate them with the rest by mixing with a spatula 13. At this point, take a 26x11 cm loaf pan, butter it, and dust it with potato starch 14. Pour the mixture inside 15.
and level the surface with a spatula 16. Bake in a preheated static oven at 356°F for about 40-45 minutes on the lower shelf. Always do the toothpick test before taking the cake out of the oven 17 and let it cool completely before removing it from the mold. The gluten-free plumcake is ready to enjoy 18.