PLUM CRUMBLE CAKE

Every year I go to the local village fete. Last year Kia, my whippet, retained her title as fastest dog in the South East- beating other whippets and a greyhound in the doggie dash. Yes, my sister had to carry her to the start line & everyone was laughing, but who's laughing now?

At the fete they have a huge cake competition and one of the categories was an apple crumble cake, this coupled with the fact that my friend has a plum tree and makes tons of plum jam every year, gave me the idea for today's cake recipe. I used homemade biscuits for the topping - you can use any biscuits you like, or crushed nuts work well too.

preheat the oven to 180 c.

175g self raising gluten free flour (freee from doves farm or similar)
75g sugar free plum jam (or any other flavour you like)
75g date syrup
3 eggs
150g dairy free spread
1 teaspoon gluten free baking powder

topping     100g sugar free plum jam
                  50g gluten free biscuits crushed.

1  Mix the cake ingredients together in a blender until you have a nice smooth batter.
2  Pour into a prepared cake tin about 7 in diameter. I use a loose bottom cake tin, and line the base with some baking paper and grease the sides with a little coconut oil to make it super easy to get out of the tin.
3  Bake in the centre of the oven for about 45 mins
NB  A note about timings. I've baked in a few different ovens over the years & I find each one is a little different when it comes to timings -  so this is just a guide line. you want the top to be firm but springy and a skewer poked in the middle should come out clean (ie no uncooked cake mix)
4 When cooked, remove from the tin and leave to cool.
5 When cool, spread with the topping jam and then crumble the biscuits/ nuts over the top.
6 Eat!