Sarah Beattie
The plums are dropping off the trees - do some quick Sunday baking. This is a version of a Galician Torta de Santiago which is traditionally gluten-free
4 eggs
175g sugar
zest 1 orange
200g ground hazelnuts
1tsp baking powder
1 ½ tsp ground cinnamon
5 plums, stoned and cut into eighths
2 tbs icing sugar
Fill your mixer bowl with boiling water and leave to warm.
Preheat the oven to 180˚C / Gas Mk 4. Line a 20cm cake tin with non-stick paper.
Empty out the water, quickly dry the bowl and add the eggs, sugar and orange zest. Whisk on high speed until the mixture is very pale and thick.
Sift over the hazelnuts, baking powder and 1 tsp cinnamon, tipping in any residue left in the sieve. Gently fold through the mixture. Scrape half the mixture into the prepared tin. Top with the plum eighths, reserving a few for decoration. Cover with the rest of the mixture.
Bake for 30 – 35 minutes until risen and browned – although risen, the cake will have a concave (sunken) shape. Cool in the tin. Remove and dust with the icing sugar mixed with the remaining cinnamon. Top with the saved plum pieces and serve.
