- 3/4 cup plus 1 Tbsp Splenda (sucralose)
- 8 Tbsp margarine, softened
- 1 cup gluten-free flour blend, sifted
- 1 tsp baking soda
- 1/8 tsp guar gum or xanthan gum
- 2 eggs plus 3 egg whites
- 12 Italian plums cut in half (or 6 regular plums, cut into slices)
- 1 tsp ground cinnamon
Cream the Splenda and margarine together using an electric mixer. In a small bowl, beat the eggs and egg whites slightly with a fork or whisk. Add them to the Splenda and margarine and continue to mix. Add the flour and baking powder and beat to mix well.
Place the mixture in a 9-inch greased springform pan, spreading it with a spatula if necessary to cover the bottom of the pan. Cover the mixture with the plums. (If you're using the Italian plums, arrange them skin side down.) Mix the cinnamon with the remaining tablespoon of Splenda and sprinkle over the top.
Bake for 30 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm.
Note: If you'd like to use regular sugar, substitute 3/4 cup of sugar for the Splenda, omit the 3 egg whites, and add 20 minutes to the baking time (for a total of 50 minutes).
