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all recipes
Cakes, Cookies, Delicacies
Plum Cake, baked in reverse
Details
15 min
40 min
vegan
print
Seraphine
(BerlinKitchen)
Ingredients
For the plum layer:
50 g
Rapunzel coconut oil, cold pressed
50 g
Rapunzel rapadura whole cane sugar
or substitute with
Rapunzel cristallino raw cane sugar
5 plums, pitted and cut into thin slices
For the cake batter:
3 tbs
Rapunzel linseed flour,
mixed with 300 ml water (or substitute with 3 eggs)
180 g
Rapunzel coconut oil, cold pressed
200 g
Rapunzel cristallino raw cane sugar
150 g
Rapunzel coconut flour
150 g
Rapunzel polenta (minute polenta) precooked
1 prize
Rapunzel sea salt with iodine
1 tsp baking powder
3 lemons for zest and juice
Optional: Whipped cream (vegan) for serving
Details
15 min
40 min
vegan
print
Seraphine
(BerlinKitchen)
Plum Cake, baked in reverse
Method
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.
Plum Cake, baked in reverse
Ingredients
For the plum layer:
50 g
Rapunzel coconut oil, cold pressed
50 g
Rapunzel rapadura whole cane sugar
or substitute with
Rapunzel cristallino raw cane sugar
5 plums, pitted and cut into thin slices
For the cake batter:
3 tbs
Rapunzel linseed flour,
mixed with 300 ml water (or substitute with 3 eggs)
180 g
Rapunzel coconut oil, cold pressed
200 g
Rapunzel cristallino raw cane sugar
150 g
Rapunzel coconut flour
150 g
Rapunzel polenta (minute polenta) precooked
1 prize
Rapunzel sea salt with iodine
1 tsp baking powder
3 lemons for zest and juice
Optional: Whipped cream (vegan) for serving
Details
15 min
40 min
vegan
print
Seraphine
(BerlinKitchen)
Plum Cake, baked in reverse
Rapunzel Products
Linseed flour
Coconut flour
Polenta precooked demeter
Coconut oil virgin HAND IN HAND
Cristallino cane sugar HAND IN HAND
Rapadura whole cane sugar HAND IN HAND
Sea salt with iodine
HAND IN HAND
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