Gluten and dairy free almond cake with poached plums recipe

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  • Dairy-free
  • Gluten-free
  • Low-fat



Nutrition per portion

Calories 363 kCal 18%
Fat 21g 30%

Poaching always sounds more difficult than it really is. See how easy it can be with this fruit and nut combination dessert


  • For the pud
  • 175g (6oz) dairy-free spread
  • 175g (6oz) caster sugar
  • 175g (6oz) ground almonds
  • 1tsp vanilla extract, optional
  • 2 large eggs, beaten
  • 2 small lemons, grated rind, and 3tbsp juice
  • 90g (3oz) fine cornmeal (polenta)
  • 1tsp gluten-free baking powder
  • For the plum compote
  • 150ml (¼ pint) port or red wine
  • 4tbsp cranberry or redcurrant jelly
  • 1 orange, grated rind of ½ and 100ml (3½ fl oz) juice
  • 500g (1lb) plums (6-8 plums), halved
  • 20cm (8in), loose-based deepish cake tin, greased and lined


  • Set the oven to warm, 160°C (325°F, gas mark 3)

  • To make the pud: Cream the fat and sugar in a bowl until light and creamy. Stir in the ground almonds and vanilla, if using.

  • Add the eggs, in small batches, beating well. Stir in the lemon rind and juice, cornmeal and baking powder. Pour into the tin and bake for 45-50 mins until the top is golden and a skewer, when inserted in the centre, comes out clean.

  • Leave in the tin for 10 mins, then remove and cool on a wire rack. Serve warm or cold with the plums.

  • To make the poached plums: Pour the wine into a pan large enough to take the halved plums in one layer. Boil wine until reduced by half; it doesn’t take long. Add the jelly, stir gently until dissolved; add the orange rind and juice.

  • Pack the plums in, cut side up and let the syrup boil up and over the fruit, then poach them gently until tender (5-10 mins) depending on how ripe the plums are.

  • Spoon the fruit, with a draining spoon, into a bowl. Boil the wine sauce until it becomes a thickish syrup then pour it over the plums. Cut the cake into slices and serve with a plum half and some syrup, and (dairy-free) cream.

Top tip for making Gluten and dairy free almond cake with poached plums

Keep an eye on the temperature of your syrup when poaching - keep it just below a simmer.

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