Description
This is a fruit dessert with late summer fresh sweet plums nestled in a rich, moist cake, paleo, gluten-free and refined sugar free.
Ingredients
Scale
- 1 cup paleo flour mix, sifted (119 grams)*
- 1 teaspoon baking powder
- Pinch of Celtic sea salt (optional)
- 1/2 cup grass fed unsalted butter, softened (112 grams, 1 stick, 8 tablespoons)
- 1/2 cup coconut sugar (90 grams)
- 2 pastured eggs
- 24 halves, pitted small purple plums*
- 1 tablespoon coconut sugar, for topping
- 1/2 teaspoon cinnamon, for topping
Instructions
- Preheat oven to 350 degrees.
- Measure flour and sift together with baking powder and salt. Set aside.
- Using an electric mixer, mix the butter and 1/2 cup sugar together for 1 minute until light and creamy.
- Add eggs and mix until just combined.
- Add the flour, beat to mix well.
- Spoon the batter into greased 9” spring form pan.*
- Cover the top with the plums arranged in a circle, skin side up. Put them as close together as you can.
- Mix the cinnamon with 1 tablespoon of coconut sugar and sprinkle over the top.
- Bake on middle rack for 35-40 minutes until a tester inserted in the center comes out clean.
- Remove from the oven and let cool.
- Remove the sides, serve and enjoy.
- Refrigerate leftovers.
- Freeze if desired, wrap in foil and then plastic. To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
Notes
To make your own paleo flour mixture:
½ cup almond flour (56 grams)
¼ cup arrowroot flour (32 grams)
2 tablespoons coconut flour (16 grams)
2 tablespoons tapioca flour (15 grams)
Sift almond flour until no clumps remain.
Combine all ingredients together and sift again with baking powder and salt.
Any type of plum will work. If the plums are larger you don’t need as many.
If you’re planning to freeze the cake, line the bottom of your pan with parchment paper for easy removal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes