| gluten-free |
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free plum quark cake
For a square baking pan, approx. 24 x 24 cm
For the dough:
- 100 g Ruut cassava flour
- 55 g ground almonds
- 50 g gluten-free oat flour
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- 1 pinch of salt
- 1 egg, large
- 120 g butter
- 3 tbsp maple syrup
For the plums:
- 500 g plums
- 1/2 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp cornstarch
For the quark cream:
- 300 g low-fat quark
- 1 egg, large
- 40 g sugar
- 30 ml (plant-based) milk
- a little lemon zest
For the crumble:
- 120 g gluten-free rolled oats
- 70 g cold butter
- 60 g sugar
- 1 tsp cinnamon
How to bake a gluten-free plum cake with crumble
Tip :) Always use a kitchen scale for our recipe and for weighing ingredients such as the flour.
Dough:
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Put all the ingredients in a bowl and knead them into a smooth dough with your hands. Wrap the dough in cling film and place it in the fridge for approx. 1 hour.
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In the meantime, prepare the plum compote.
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Crumble the dough into the baking pan and press it into an even base with your hands. You don't need to form a rim.
Plum compote:
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Wash and pit the plums. Put them in a saucepan with the maple syrup and cinnamon and simmer for approx. 15 minutes. Take off a little of the plum juice and stir it together with a teaspoon of starch.
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Purée the plums a little with a stick blender, stir in the starch and briefly bring everything to the boil again, stirring. Set aside and leave to cool.
Quark cream:
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Put all the ingredients in a bowl and whisk into a smooth cream. Spread the cream over the dough base and spread the plum compote over it. Cover with the crumble.
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Bake the cake in the preheated oven at 200 °C top and bottom heat for 35-40 minutes. Leave to cool and enjoy. The cake keeps well in the fridge for 2-3 days.
Crumble:
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Knead all the ingredients together with your hands into a crumbly mixture.
