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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.

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Rapunzel Products


600675 Linseed flour
314385 Coconut flour
420435 Polenta precooked demeter
1006055 Coconut oil virgin, HAND IN HAND
1007050 Plant margarine Prima
1400325 Cristallino cane sugar, HAND IN HAND
1400140 Rapadura whole cane sugar, HAND IN HAND
1200335 Sea salt with iodine
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