This rustic plum and polenta cake is easy, delicious and flourless. It’s an impressive way to use abundant local plums when they are in season. Serve it warm for dessert with mascarpone or enjoy with coffee for a morning treat.
Preparation time: 1hr 15mins
3 eggs, lightly beaten
200g butter, softened
200g caster sugar
150g almond meal
100g fine polenta
50g desiccated coconut
1 tsp baking powder
Zest and juice of 3 lemons
4 – 8 plums, halved and pitted
50g brown sugar
- Preheat the oven to 160C. Grease and line a 20cm round springform cake tin.
- Mix together the 50g butter and 50g brown sugar and place in the bottom of the cake tin. Place into oven until the mixture is melted and bubbling. Remove tin from oven and set aside to cool slightly.
- When tin is cool enough, arrange the plum halves cut side down in the bottom of the cake tin. Use as many as you can fit, evenly spaced.
- In a stand mixer, cream the 200g butter and caster sugar until pale and fluffy. Add the eggs one by one, until combined. Finally, add the almond meal, polenta, baking powder, zest and lemon juice. Mix slowly until just combined.
- Pour the cake batter over the plums, tapping gently to settle. Bake for 40 minutes.
- Leave cake to cool in the tin for 15-20 minutes, then place a plate over the top of the tin, flip it over and undo the springform to release.
- Dust with icing sugar to serve.