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all recipes
Cakes, Cookies, Delicacies
Up-Side Down Plum Cake
Details
15 min
50 min
print
Seraphine
(BerlinKitchen)
Ingredients
for a 9-inch square baking pan
160 g
Rapunzel coconut oil, mild
75 g Rapadura whole cane sugar
4 plumes, halves, pitted, and cut in small slices
150 g
Rapunzel Cristallino light brown sugar
1 tbs lemon zest
2 eggs
150 g whole wheat flour
1 tbs
Rapunzel vanilla powder Bourbon
1 ½ tbs baking powder
½ tbs
Rapunzel sea salt iodized
110 ml almond milk
Details
15 min
50 min
print
Seraphine
(BerlinKitchen)
Up-Side Down Plum Cake
Method
Preheat the oven to 175 °C. Give 4 tbs coconut oil into the baking pan and put for 3 minutes in the oven. Take out and sprinkle the brown Rapadura sugar evenly in baking pan. Cover the baking pan with the plum pieces, arranged like roof top shingles.
In a large bowl, mix remaining coconut oil, Cristallino sugar and lemon zest together. Add eggs and mix till everything is smooth.
Mix flour, baking powder, vanilla powder and salt into a small bowl. Stir the flour mixture into the large bowl with the milk, alternating the process if possible. Mix well and pour dough into the baking dish over the plums. Bake the cake for about 50 minutes till an inserted toothpick comes out clean. Let the cake cool off and flip the baking form over so the plum side is on top.
Up-Side Down Plum Cake
Ingredients
for a 9-inch square baking pan
160 g
Rapunzel coconut oil, mild
75 g Rapadura whole cane sugar
4 plumes, halves, pitted, and cut in small slices
150 g
Rapunzel Cristallino light brown sugar
1 tbs lemon zest
2 eggs
150 g whole wheat flour
1 tbs
Rapunzel vanilla powder Bourbon
1 ½ tbs baking powder
½ tbs
Rapunzel sea salt iodized
110 ml almond milk
Details
15 min
50 min
print
Seraphine
(BerlinKitchen)
Up-Side Down Plum Cake
Rapunzel Products
Cristallino cane sugar HAND IN HAND
Rapadura whole cane sugar HAND IN HAND
Coconut fat mild HAND IN HAND
Bourbon vanilla powder HAND IN HAND
Sea salt with iodine
HAND IN HAND
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