Rice flour cake with yogurt and plums

Ingredients for 1 servings:

• 175 g rice flour
• 1 tsp baking soda
• 4 eggs, separated
• 125 g butter, room temperature
• 70 g sugar
• 200 g yogurt, not reduced fat, e.g. stracciatella
• 1 pinch of salt
• 600 g plum(s), quartered or other fruit

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free

Preheat the oven to 190°C (top/bottom heat). Cut the fruit into bite-sized pieces. Separate the eggs and beat the egg whites until stiff peaks form. This works best if the mixing bowl and hand mixer are grease-free and if you add a good pinch of salt while beating. In another bowl, mix the rice flour with the baking soda. Add the sugar and butter to the egg yolks and mix. Gradually stir in the yogurt and flour mixture. Fold in the egg whites well with a spoon, not with a mixer. Line a rectangular baking dish with baking paper that extends over the edge. Spread a generous layer of fruit. Spread the relatively liquid batter on top, then arrange another layer of fruit on top. Bake in the preheated oven on the middle rack for about 1 hour. Don’t despair if it’s still liquid after 30 minutes. Either eat it warm from the dish or let it cool and turn it out onto a cake plate.