Gluten Free Italian Plum Cake

Maybe it’s because they both originally hail from Italy- but there is just something magical about the combination of Italian plums and a high-quality olive oil, like California Olive Ranch Reserve Miller’s Blend. This moist, lightly sweetened, delicate cake topped with fresh plums goes so well with a cup of tea or even a scoop of creme fraiche. Even if the ingredients are from your own backyard, this classic Italian cake will have you saying “Ottimo!”.

Ingredients

2 cups your favorite gluten free flour blend
10 Italian plums (or about 4 larger plums)
2 teaspoons baking powder
Pinch of salt
Zest of one lemon
1 cup cane or coconut sugar
2 eggs
1/2 California Olive Ranch Reserve Miller’s Blend
1 cup of cream
1 teaspoon cinnamon
2 tablespoons butter
1 tablespoon apple cider vinegar

Instructions

Preheat over to 350F
Grease a 9 inch round cake or pie pan
In a large bowl, mix together flour, baking powder, cinnamon and salt.
Zest lemon and add into flour
In a stand mixer, beat sugar and eggs until creamy (about 5 minutes)
Beat in California Olive Ranch Reserve Miller’s Blend oil. Beat in cream and apple cider vinegar.
Add wet and dry ingredients together.
Once well mixed, pour the batter into the cake pan.
Top the cake with the plum slices, creating whatever design you’d like.
Bake for about 55 minutes- until the inserted toothpick comes out clean.