So, we just finished watching the Rolling Stones Sweet Summer Sun Live Hyde Park concert on the tele. Filmed in 2013, it commemorated 44 years after their legendary free concert in July 1969. The Stones song, Goodbye Ruby Tuesday was written in 1966. A fitting musical backdrop to an era of free love and bell bottomed trousers.

I try not to roll in the field of regrets overly much. However, some small sorrow exists at never having seeing the Stones live on stage. This ‘once upon a time almost rock chick’, can only imagine how it must have felt to play in front of a crowd of that magnitude.

One of the highlights of my own rock n roll past, was keeping a close eye on drunk 20 something’s swaying dangerously close to the sound equipment with beer in hand. Death by electrocution was bound to be my somewhat ignominious end.

Having made it through those dark rock n roll days, I dedicate this ruby red studded plum cake to the Rolling Stones. Super inspired by the amazing Sierra plums at our local Growers Market, I felt the need to bake something sweet. Gluten free of course, gotta keep The Yak in cake.

This recipe is based on the wonderful Smitten Kitchen version. (You can see the link below for the full story). This cheergerm adaptation uses gluten free flours (as well as a few other minor changes.)

Like many gluten free baked goodies, this cake is extremely delicate so be careful when moving and cutting it. Tart and toffeeish with an almost pudding like texture, it would be ace served as a dessert at your next dinner party.

I am sure that if Mr Mick Jagger ever came for round for tea, he would totally enjoy a slice.

Gluten Free Plum Cake

1/2 cup gf plain flour
1/4 cup teff flour
1/4 cup almond meal (if wanting nut free substitute with 1/4 cup of extra gf plain flour)
1 1/2 tsp baking powder
1/4 tsp Xanthum gum
Pinch of salt
115 g unsalted butter, softened
1/4 tsp vanilla paste
1 cup coconut sugar (or rapadura, or raw caster sugar)
2 large eggs
8 Sierra plums, cut in half and destoned

1 tsp cinnamon
1 tbl coconut sugar

Preheat oven to 175C.
Grease and line with baking paper a 23 cm springform tin.
Sift gf plain flour, teff flour, baking powder, xanthum gum and salt into a bowl. Stir in the almond meal.
In a separate bowl or stand mixer, beat the butter, vanilla paste and sugar until fluffy and light in colour.
Add the eggs one at a time, scraping down the bowl.
Add the flour mixture and mix until just combined.
Spread the batter into the prepared cake tin and gently press the plum halves, cut-side up into the batter.
Sprinkle with the sugar and cinnamon mixture.
Bake for 45 to 50 minutes, until golden brown. Cake is cooked when a skewer comes out clean. (You may have to cover it with foil towards the end if it starts to get too brown.)
Let cool in the tin before removal. Smitten Kitchen recommends leaving overnight to let the plum juice soak in, a grand idea but The Yak needed cake, and it was good.

Go here for original Smitten Kitchen recipe, I warn you, this glorious website is addictive.

http://smittenkitchen.com/blog/2013/10/purple-plum-torte/