These little cakes are moist and juicy and best of all they are gluten and dairy free.  I made them with plums, but almost any fruit will work.

Makes 8-10 small cakes

3-4 plums, stones removed

2 eggs

70g icing sugar

½ tsp vanilla essence

40 ml olive oil

150g ground almonds

25g rice flour

½ tsp baking powder

1 tsp lemon zest

Method

Preheat the oven to 180C

Grease small muffin or friand tins well with oil.

Place the cut side of the plums onto the base of the tins.

Beat the eggs, icing sugar and vanilla until thick and pale.

With the mixer still running, slowly drizzle in the oil and continue to beat until incorporated.

Add the dry ingredients and lemon zest and fold through until combined.

Spoon evenly over the plums and bake for 20 minutes or until bounces back when touched in the middle.

Cool for 5 minutes then turn out onto a cooling rack.  Enjoy!