Gluten-Free Plum Cake
INGREDIENTS
| INGREDIENTS | QUANTITY (g) | % OF TOTAL MIX |
| La Gluten Free Mix – Fresh Pasta and Pastry | 250 | 100% |
| Whole eggs | 200 | 80% |
| Granulated sugar | 180 | 72% |
| Butter | 60 | 24% |
| Whole milk | 50 | 20% |
| Baking powder | 10 | 4% |
| Salt | 1 | 0.4% |
YIELD
GN 1/1 shallow tray (height 3–4 cm): 1 tray.
Ø 20 cm cake pan: 1 cake, serving 6–8 portions.
Ø 6 cm individual portions or mini plumcakes: approx. 12–14 pieces.
Butter can be used melted and slightly cooled, or softened (pomade consistency) for direct mixing.
METHOD
- Whip the eggs with the sugar until the mixture is pale and frothy (5–8 minutes using a stand mixer or electric whisks).
- Gradually add the melted (not hot) butter, then the milk and flavorings, mixing continuously.
- Sift together the mix and the baking powder, then gently fold in by hand or with a whisk at low speed.
- Pour the batter into the prepared molds (buttered or lined with parchment) and level the surface.
BAKING
GN 1/1 tray or Ø 20 cm cake pan: 165–170°C conventional oven for 35–40 minutes.
Ø 6 cm individual portions: 170°C fan-assisted oven for 18–20 minutes.
Do not open the oven during the first 20 minutes. Check for doneness with a skewer.
STORAGE
- At room temperature: up to 3 days.
- Refrigerated: up to 5 days.
- Freezer-safe (whole or in portions): up to 45 days.
