When I posted about Ayyam-i-ha some readers asked for my recipe for gluten free plum cake, so here it is. I’ve made this cake with both gluten and gluten-free variants, and let me tell you, while the regular gluten recipe is good, the gluten free recipe is amazing. Preheat the oven to 425F/220C Have ready a 9 x 9″ pan, greased The fruit: 3 cups sliced plums (I like black doris, but other varieties work too) 3/4 cups sugar 2T real vanilla (skip it if you only have the fake stuff) Shortbread dough: 3/4 cup fine ground rice flour 3/4 cup corn flour (make sure it doesn’t have any added wheat if you are worried about the gluten) 1/4 cup arrowroot powder (corn starch will do if you can’t find arrowroot powder) 1/2 tablespoons salt 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoons baking soda 5 tablespoons chilled butter (or shortening) 1 1/4 cups plain yoghurt Combine your fruit, sugar, and vanilla in a saucepan, bring to a boil, turn down and simmer for …