Plum over LadySlipper Cake

 Apricot season is coming to California soon and then plums.

This is an unusual pie/cake topped with seasonal fruit. I did freeze the plums and am using last years when I baked this today.  The cake underneath the fruit is a takeoff from Lady Fingers and much better. it is gluten free.
Preheat oven 375º
1. Cook down in a little water                                             
                                    6 cups                       Apricots or Plumbs, cut
                                    2  Tbs                      Raw Sugar or Xylitol
2. Let cool and add:
                                    2                                 Eggs
                                    ½ cup                       Coconut Flakes
                  3. Mix together in large bowl:
                                                      ½ cup                       Butter or Coconut Oil
                                                      2                                 Eggs
                                                      cup                       Sugar
                                                      1 cup                        Almond or Coconut Milk
                                                      2 Tbs                        Chia Seeds
                                                      ½ tsp                        Anise Extract, or 6 drops of essential
                  2 Add to bowl:   
                                                      1½  cup                   Almond Flour
                  3. Place dough in a buttered, deep pie dish or 9×9 bake pan                             
    Bake at 350º for 30- 40 minutes or until top feels slightly dry.
                  4. Pour plum mixture over partially baked “cake” in dish.
                      Bake again at 350º for 30 minutes or until top feels slightly dry to touch
                  Add a few flakes of Shredded Coconut to top of pie to brown slightly.

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