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Angela Casley shares her recipes for a decadent seasonal fruit loaf and a sweet plum and apple cake.
Gluten-free fig and raspberry loaf
The fig season is short, so hunt down a few while they are around. If you can get them straight from a tree, even better. When they disappear, replace them with other seasonal fruit, such as pears or apples, or add extra berries. Frozen berries work a treat, too.
½ cup caster sugar
½ tsp vanilla
120g ground almonds
80g gluten-free flour
1 tsp baking powder
5 ripe figs
½ cup sliced almonds, toasted
yoghurt or ice cream
1. Heat the oven to 180degC. Line a loaf tin with baking paper.
2. Beat the butter and sugar together until light and creamy. Beat through the egg and vanilla. Fold through the almonds, flour and baking powder.
3. Chop three of the figs into small pieces and fold them through the batter with half the raspberries. Pour the batter into the loaf tin and smooth the top. Cut the remaining figs in half and place on the top, along with the rest of the raspberries. Sprinkle over the almonds. Place in the oven for 1 hour, or until a skewer comes out clean. Leave to cool in the tin.
4. Serve on its own or with a dollop of yoghurt or ice cream.
Plum and apple cake
125g butter, softened
1 cup sugar
80g ground almonds
100g self-raising flour
2 apples, peeled, cored and sliced
4 plums, stones removed sliced
20g butter, melted
½ tsp cinnamon
⅓ cup demerara sugar
1. Heat the oven to 170degC. Line a 23cm tin with baking paper.
2. Beat the butter and sugar together until light and creamy.
On low, add in the eggs, one at a time.
3. Stir through the almonds, flour, 1 apple and 2 plums. Pour the batter into the tin. Place the remaining fruit on the top.
4. For the topping. In a small bowl, combine the butter, cinnamon and sugar, then drizzle over the cake. Bake for 50 minutes or until a skewer comes out clean. Cool in the tin before removing.
5. Serve with a dollop of creme fraiche.