Makes: 1 cake- 10 medium slices
INGREDIENTS: ~ 500 gr plums (or fruit of choice! I used half a pear in the center as well since the plums weren't enough!) ~ 200 gr brown sugar (+ 2-3 tbsp) ~ 200 gr soy milk (or milk of choice, or whipping cream) ~ 90 gr flour ~ 3 eggs ~ 1 tsp vanilla extract ~ 8 tbsp coconut shreds ~ 30 gr almonds ~ 30 gr cognac (or rhum..) ~ pinch of salt ~to garnish: icing sugar INSTRUCTIONS: Cut the almonds thinly (or simply used already slivered almonds) and toast them in a pan for a couple of minutes until slightly golden and fragrant. Wash the plums and cut in half to remove the stone. Cut each half in two or three to make even sized shapes. Do the same with any other fruit you're using (I cut half a pear in thin strips as well). Oil a round 28cm diameter round baking tray (or cover in baking sheet) and coat with 1-2 tablespoons of sugar and start placing the plums/other fruit in a circular manner, like you see in the photos. Once all the bottom of the tray is covered with the fruit put 2-3 tablespoons of coconut shreds and the almonds on top. Preheat the oven to 180 degrees Celsius. In a bowl mix the eggs with the sugar with a manual whisk. Then add a pinch of salt, the sifted flour, the vanilla extract, the rest of the coconut shreds and slowly add the milk at room temperature while continuing to stir. Lastly add the cognac and mix until all the ingredients are well combined. Pour the mix (it will be pretty liquidy!) onto the fruit in the baking sheet and bake for 40-45 minutes until golden. Wait for the cake to cool before adding icing sugar to decorate! |