• Pastry Ingredients:
• 400g       Gluten-free flour (I used Bakels Gluten-Free Health Flour)
• 5g           Baking Powder (gluten-free)
• 5g           Himalayan Salt
• 200g       unsalted butter, cut into small dice and kept cold
• 75g         raw sugar (I pulsed it in food processor until very fine)
• 1              zest from lemon
• ½ tsp.    ground cinnamon
• 1 tsp.     pure vanilla extract
• 2              eggs
• Topping:
• 50g         almond meal
• 12           plums (Damson if possible)
• 75g         light Muscovado sugar
• 1              pinch ground cardamom

Method:

1. Put flour, salt, baking powder, sugar, lemon zest and cold butter into food processor
2. Pulse until fine crumbs
3. Add eggs, cinnamon and vanilla and pulse until dough starts to come together
4. Transfer to a large bowl and knead lightly until a smooth dough forms
5. Wrap in plastic wrap and refrigerate for at least 30 minutes
6. Line a 22x32cm shallow baking dish with baking paper
7. Roll out pastry and press into lined baking dish
8. Sprinkle almond meal over the pastry
9. Quarter the plums and lay them skin side down on top of pastry
10. Mix cardamom with sugar
11. Sprinkle with Muscovado sugar
12. Dot with butter
13. Place in a preheated 230°C oven, bake for 15 minutes then turn oven down to 200°C  and cook for a further 15-20 minutes until pastry is brown and plums are bubbling
14. Allow to cool before cutting into portions