These little cakes are moist, juicy and, best of all, gluten-free and dairy-free. I made them with plums, but almost any fruit will work.
Photo: Simon Lambert
Little plum and olive oil cakes
Makes 8-10 small cakes
Ingredients
3-4 plums, stones removed
2 eggs
70g icing sugar
½ tsp vanilla essence
40ml olive oil
150g ground almonds
25g rice flour
½ tsp baking powder
1 tsp lemon zest
Method
Heat the oven to 180degC.
Well grease small muffin or friand tins with oil.
Place the cut side of the plums on the base of the tins.
Beat the eggs, icing sugar and vanilla until thick and pale.
With the mixer still running, slowly drizzle in the oil and continue to beat until incorporated.
Add the dry ingredients and lemon zest and fold through until combined.
Spoon evenly over the plums and bake for 20 minutes or until the mixture bounces back when touched in the middle.
Cool for 5 minutes, then turn out on to a cooling rack. Enjoy!
