- 900 g firm plums, grated
- 180 g Woolworths potato flour
- 180 g Woolworths rice flour
- 300 g sugar
- 1 1⁄2 t bicarbonate of soda
- 6 free-range eggs
- 1 1⁄2 cups vegetable or coconut oil
- 1 1⁄2 t vanilla extract
- Icing sugar, for dusting
- For the raspberry chia jam:
- 460 g raspberries
- 4 T Woolworths chia seeds
- 4 T water
Combine all the ingredients for the cake, except the icing sugar, in a large mixing bowl and mix using an electric hand-mixer.
Divide half the batter between 2 x 17 cm greased cake tins and bake for 45 minutes, or until a skewer inserted comes out clean.
Remove from the tins once slightly cooled, then allow to cool completely. Repeat with the remaining cake batter.
To make the raspberry chia jam, place all the ingredients in a small saucepan and blend using a hand-blender. Warm through over a medium heat for 3 minutes, then set aside for 15 minutes to thicken slightly.
To assemble the cake, sandwich the 4 layers using the raspberry chia jam and dust the top layer with icing sugar before serving.
Chef's note: “This cake is deliciously moist and a fantastic bake for tea-time visitors who are following a gluten-free diet. Halve the recipe to make a two-layer cake.”
This recipe first appeared in the May 2015 issue of TASTE Magazine.