Plum Cake, baked in reverse
Info
- Perptime 15 Min.
- Baketime 40 Min.
Ingredients
Portions
For the plum layer:
- 50 g Coconut oil virgin HIH
- 50 g Rapadura whole cane sugar HIH oder Cristallino cane sugar HIH
- 5 plums, pitted and cut into thin slices
For the cake batter:
- 3 Linseed flour
- 180 g Coconut oil virgin HIH
- 200 g Cristallino cane sugar HIH
- 150 g Coconut flour
- 150 g Polenta precooked demeter
- 1 Sea salt with iodine
- 1 tsp baking powder
- 3 lemons for zest and juice
Preparation
Preheat oven to 165° and grease a 25cm cake tin.
Give the 50 g coconut oil with 50 g sugar into the baking tin and let bake until oil and sugar melts together and bubbles. Let cool off and set aside for later. Place the slices of plum into the baking tin like a spiral sun, starting in the center and going out. Stir linseed flour and water together in a small bowl till it turns glopp, add more water if needed (or use eggs alternatively). Beat coconut oil and sugar together with a food mixer, until fluffy. Mix the linseed mixture under and mix again. Add coconut flour, polenta, baking powder, lemon zest and juice and mix. Transfer cake batter evenly over the plums in the cake tin. Bake for 40 minutes or until a toothpick or knife comes out clean. Let cool off, turn over and serve optionally with whipped cream.
