Plum and Almond Sponge Slice Recipe

Cakes & Desserts

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Plum and Almond Sponge Slice - Glutafin gluten free recipes

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This moist sponge cake combines two subtle flavours to achieve a truly tasty cake that can be enjoyed as a dessert or with a cup of tea.

You will need:

250g/9oz

Preparation time:

45 minutes

Cooking time:

25 minutes

Oven temperature: 170°C / Gas mark 3

Makes:

1 x 23cm/9" cake

Ingredients

Plum Syrup

150g/5oz Ripe plums (halved with stones removed and finely chopped)
2 x 15ml tbsp of water
250g/8oz Good quality plum jam (with 70g fruit per 100g jam)
110g/4oz Butter
75g/3oz Caster sugar

Sponge

250g/9oz Glutafin Gluten Free Select Multi-purpose White Mix (or for gluten-free wheat-free option use 225g/8oz Glutafin Gluten Free Wheat Free Multi-purpose White Mix)
2 x 5ml tsp Gluten free baking powder
75g/3oz Ground almonds
2 Medium eggs (lightly whisked)

Topping

250g/9oz Prepared glace icing
25g/1oz Flaked almonds

Method

1 hour soaking time

1.Prepare the plum syrup. Place all the prepared plums, plum jam, butter, water and sugar into a large mixing bowl. Cover and microwave for 6-8 minutes until the plums are just soft. Set aside for an hour to cool.
2.Once the plum syrup had cooled, stir in the Glutafin Mix, baking powder, ground almonds and eggs. Beat with a wooden spoon briefly to make a thick batter.
3.Spoon into a 23cm/9" square shallow greased and lined baking tin. Bake until golden and the sponge is just firm to the touch. Leave to cool.
4.Once cool remove from the container. Spoon over the prepared glace icing and sprinkle with the flaked almonds. Leave until set before cutting into finger length rectangular slices.

Tip: Use a 23cm/9" square foil tray to bake sponge.

To freeze: Place un-iced sponge in a large freezer bag and seal. Defrost for 2 hours before icing and cutting as above.