100g dried plums or damsons (proper dried, not semi-soft)
A couple of strips of orange and lemon peel
225ml lightly brewed jasmine tea mixed with a tablespoon or so of yuzu juice. Can't find yuzu juice? Try lime juice instead.
50g softened butter
100g caster sugar (the whiter the better, as this will improve the colour of the cake)
225g plain (i.e. not self raising) gluten free flour. I used a brand that's a mix of rice flour, potato flour, buckwheat flour, cornflour and a bit of xanthan gum
2tsp baking powder
7g psyllium husk powder (about 2 tsp)
100g white chocolate (either chips or a broken up bar)
175ml of 80°C water
1.33 tbsp (that's 1 tbsp plus 1 tsp) good quality matcha tea powder
An extra 30g caster sugar and 0.5 tbsp yuzu juice for the syrup
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Make up the jasmine tea and yuzu juice mix, pour over the dried plums, add the orange and lemon peel, stir to mix then cover and leave overnight.
When you're ready to make the cake, grease a 2lb (1kg) loaf tin and line it with baking parchment. Leave a reasonable amount of parchment poking out round the edges and your life will be much easier when you come to take out the cake later.
Preheat the oven to 150°C (conventional, not fan).
Drain the plums, keeping the soaking liquor and discarding the orange and lemon peel. Squash 'em a bit to make sure they aren't too soggy. Chop up the plums into smallish pieces.
Make a flour mix by sieving together the gluten free flour, baking powder and psyllium husk powder and mixing.
Cream the butter and sugar together well. Beat the egg, add it to the butter and sugar mix and combine well.
Slowly add the flour mix and mix well. It'll be quite stiff at this stage so if you're doing this without an electric whisk of some kind I pity you ;-)
Mix the matcha tea powder with the 80°C water. Whisk it well. At this stage you might want to pour the tea into a strong glass and place it into some iced water to cool it quickly, this is not required though. Note: if the water is too hot or leave it to brew for too long before adding to the cake mix then the tea will become bitter.
Pour the matcha tea into the cake mix and whisk well until you have a smooth, bright green batter.
Working by hand, fold the chopped soaked plums and white chocolate chips into the batter with a spatula.
Dollop the pleasingly green and lumpy gunk into the prepared loaf tin and smooth it out with a spatula or the back of a spoon.
Put it in the oven and cook for around 1 hour, until a skewer stuck in the middle comes out clean. The cooking time will vary a bit depending on the exact flour you used and how soggy the fruit was.
Just before the cake is due out of the oven, take the reserved soaking liquor and place in a small saucepan over a medium heat. Add the 30g sugar and half tablespoon of yuzu juice and reduce until you have a light syrup (if you reduce too far it will turn into toffee).
Once the cake is ready, take it out of the oven, keep in the tin for now and use a skewer to poke a fair few holes in it. Now pour the hot syrup over the top.
Leave to cool in the tin for 5-10 minutes then take it out and place on a wire rack to finish cooling.
Best served on the day, preferably when still slightly warm although it will last a couple of days in an airtight container.
Great served with a dollop of crème fraîche and a cuppa.