Almond Sponge and Prune Jam

Prune jam really doesn’t sound like it’d be very good. But it is actually. I had a jar of it kicking around that didn’t get used up at Christmas (it’s a Christmas tradition here) and so decided to used it up with my go-to cake/sponge recipe, which is probably the easiest and best GF cake I’ve made. And actually it was such a success that I’ll definitely make it again.

gluten free almond sponge with prune jame

coolng on the windowsill.


  • 3 eggs
  • 200g sugar
  • 250g almond meal
  • 120g oat flour
  • 1½t baking powder
  • 150g melted butter
  • a pinch of salt
  • 1T psyllium husk
  1. Beat the eggs and sugar together until the colour lightens.
  2. Sift in the almond meal, oat flour, salt and psyllium husk and mix.
  3. Add the melted butter and mix gently to combine.
  4. Pour the cake batter into a cake tin with releasable sides. Like many glutenfree cakes, it’s quite crumbly and the more help you can get to extract from the tin the better.
  5. Dollop drops of jam across the top of the cake and with a skewer or a knife swirl it into the cake.
  6. Place into a 200C oven and remove when a skewer comes out clean (probably about 30mins or so).

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