If I make a cake I like to enrich it with some nutritious ingredients including, fruit, vegetables, nuts and seeds. I also like to use interesting flour. Last year I hunted around for a basic, cake recipe that could be adapted to the seasons. I came up with a wonderful plum and almond cake which can be adapted to be gluten free by substituting gluten free flour for plain flour. This year I have tweaked the recipe and used yogurt instead of buttermilk and added a few other complementary ingredients.