This is a lovely seasonal fruit cake. We used damsons this time, but have also made it with plums and it’s equally good. The hazelnuts on the top add a tasty crunch to the moist fruity cake. Serve warm with a nice cup of tea and welcome Autumn colours with open arms!
450 g plums or damsons
100 g rape seed or olive oil
75 g date syrup
125 g self raising gluten free flour
1 tsp baking powder
100 g ground almonds
50 g chopped hazelnuts
1. Preheat oven to 180°c. Line the base and sides of a spring form tin with baking parchment.
2. Half, de-stone and roughly chop the plums or damsons.
3. Whisk the eggs, oil and date syrup together and fold in the flour & baking powder and then stir in the chopped plums or damsons.
4. Turn into the tin and sprinkle the top with the chopped hazelnuts.