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.
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
- Beat the eggs and sugar together until the colour lightens.
- Sift in the almond meal, oat flour, salt and psyllium husk and mix.
- Add the melted butter and mix gently to combine.
- 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.
- Dollop drops of jam across the top of the cake and with a skewer or a knife swirl it into the cake.
- Place into a 200C oven and remove when a skewer comes out clean (probably about 30mins or so).