This cake can be used for any in-season fruit (strawberries, blackberries, blueberries, apples, pears) but this one I’ve make with apricots and plums straight from the farmers market. While I’m not gluten-free, I do like to experiment with different flours, this one for instance was made with a mix of wholemeal flour and sorghum flour, but I have included variations in the ingredients so you can substitute for what you have handy in the pantry.
125g butter, softened
3/4 cup of sugar (I used rapadura)
1 tsp of vanilla extract or 1/4 tsp of vanilla powder
3/4 cup of wholemeal flour
3/4 cup of red sorghum flour (you could use white flour or rice flour instead)
2 tsp of baking powder
1/4 cup of milk
3 apricots thinly sliced
3 plums thinly sliced
40g butter (chopped)
1 Tbs of sugar
1/4 cup of sorghum flour
1/2 tsp of cinnamon
pinch of nutmeg
Preheat oven to 180C. Line and grease a 20cm x 20cm cake tin or a slice pan 25cm x 15cm.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and fluffy.
Add the eggs one at a time and mix until well combined. With a spatula hand mix in the flour/s, baking powder and milk until just combined (the trick with gluten free flours is not to overmix). If the mix is a little thick, add a little more milk.
Spoon mixture into cake tin, press fruit into the surface of the cake. Mix the crumple topping in a small bowl then sprinkle over the top of the cake. Place in the oven and bake for 35-40min.
Serve warm or cold, as is or with a dollop of greek yogurt and honey or cream.