Ripe fruits of summer shine in this wonderfully simple cake.
1/2 cup all purpose flour
1/4 cup white whole wheat flour
1/4 cup ground almonds (finely ground in food processor)
1 teaspoon baking powder
Mix
Add:
1/4 cup almond milk
1/4 cup skim milk
1/4 cup buttermilk
1 egg or 1/4 cup egg substitute
1 teaspoon vanilla
1/2 teaspoon almond extract
Mix until completely blended.
Pour into greased & floured tart pan.
Slice 4-5 plums or pluots. Place & set decoratively in a circle on top of Frangipane filling.
Bake for 40 minutes @ 370*.
Serve warm with vanilla bean ice cream. Eat the leftover cake for breakfast...as it is not to sweet or rich. The only oil in this Frangipane comes from the ground almonds. You could add 1/4 cup of applesauce for some added fruit & richness I suppose...but it is not necessary.
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