It was a nice, warm weekend, first too hot, then thunderstorms that brought the temperatures and humidity back to a pleasant level for Sunday. I baked another plum cake, fabulous flavor thanks to quinoa flour and texture, and went on a hike with friends.
Quinoa Plum Cake
special equipment: 10 in spring form
- 1/2 stick unsalted butter (if from the fridge, microwave for 15 seconds)
- 1/3 cup part-skim milk ricotta cheese
- 1/2 cup Granulated Sugar
- 1 large egg
- dash of cinnamon
- 1/2 ts vanilla extract
- 1/3 cup quinoa flour
- 1/3 cup all-purpose glutenfree flour (I used King Arthur Flour’s GF flour)
- 1 Teaspoons Baking Powder
- 2 TB almond meal
- 1/4 Teaspoon Baking Soda
- 1/3 Teaspoon Salt
- ca. 10 relatively firm Italian plums
- 1 TB rum
- 2 TB brown sugar
- pinch of cinnamon
- Preheat oven to 350 degrees. Spray the springform pan with baking spray.
- Slice the plums into half, remove the pit, and slice each half into halves. Place in a mixing bowl and mix with the rum, sugar and cinnamon, and let marinate while making the cake.
- In a large mixer bowl, cream together the butter and sugar until light and fluffy. Add the ricotta cheese and blend well. Add the egg and mix well. Add the vanilla extracts and cinnamon and mix until fully combined.
- Sift together the flours, almond meal, baking powder, soda, and salt.
- Add the dry ingredients in several smaller portions, mixing just until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spoon (or fingers) as needed.
- Arrange the plum slices on top of the cake in a circular pattern and pour the remaining rum and sugar on top. Sprinkle with 1 TB of brown sugar.
- Bake 45 minutes, or until the cake tester comes out clean.
- Let cool in the pan for at least 15 minutes before turning out onto a wire rack.
- Serve with whipped cream or vanilla gelato.