Bring a touch of elegance and a burst of summer flavor to your table with a classic dessert. This low-carb delightful treat combines the tart sweetness of ripe plums with a moist, buttery almond cake, creating a perfect balance.
Almond flour is high in protein.
Season: Summer
Prep time: 20 minutes
Bake time 30 minutes
8 servings
For the cake
4-5 ripe organic plums, slices thin, skin on
3/4 cup raw cane sugar, coconut sugar, or monk fruit
3/4 cup organic unsalted Butter
4 Eggs
1/2 cup almond milk, or dairy milk
1 tsp Vanilla
1 1/2 cups Almond Meal Flour
1/2 cup Coconut Flour
1/4 tsp salt
2 tsp Baking Powder
Preheat oven to 350.
Cake Method ~
Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time ,and beat until fully blended. Add milk and vanilla and mix until just combined.
In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.
Line a greased 9x13 cake pan with parchment paper for easy removal. Lay the sliced plums in a circular design. Pour the batter over the plums, and smooth out with offset spatula, or rubber spatula. The batter will be thick. Be sure its even all around.
Bake for 30 minutes. Let completely cool on the rack before turning cake over to reveal the plums. Serve with coconut whipped cream, or dairy whipped cream
Whipping Coconut Creme -
Add cold solid parts of the coconut milk to a bowl with a whipping attachment. Add maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy.
If using whipping cream, use stainless steel bowl with whipping attachment and put in refrigerator to keep cold. Add 1-2 tbsp. maple syrup, or confectioners sugar and 1 1/2 tsp. of pure vanilla extract. Whip at medium to high speed until it is softly whipped.
Serve whipped cream next to a slice of the cake.
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