Cooking is one activity of the day, and because there are so many of us to help out, nobody feels that it's a burden... It's also a good time to catch up... Somehow, this week, I have been assigned to les desserts. Individual tartelettes are out, banana nut bread, orange cake or clafoutis are in! Because we already had cherry clafoutis the other day to finish up cherries that someone brought us, I decided to make something different. This turnover cake is delicious, easy to make and feeds at least 8-to-10 persons. Exactement what I need to be able to spend time outside and enjoy the company! Bon appetit!
- 110 gr butter at room temperature
- 80 gr Muscovado sugar (dark brown cane sugar)
- 1 ts Vanilla extract
- 140 gr Brown rice flour
- 70 gr millet flour
- 2 eggs
- 1 ts baking powder
- 125 ml rice milk
- Preheat oven to 350F
For the fruits:
- Slice plums in thick slices
- Melt 15 gr of butter in a skillet (that goes into the oven) with sugar until the liquid thickens.
- Dispose plum slices in the sauce (nicely or just toss them gently)
For the cake batter:
- Whisk butter and sugar together until fluffy.
- Add vanilla extract and the eggs, one at a time.
- Mix/Sift flours, salt and baking powder together
- Add 1/2 of the flour mix into the batter
- Add milk and stir well
- Add the remaining flour, without stirring too much
- Cover the fruits
- Cook in the oven for 40 minutes (the edges of the cake will shrink away from the mold when it's ready)
My Personal comments:
- You can make this cake with AP flour but it might end up being a little bit dryer than the gluten-free option
- You can make this cake with other fruits : apples, pears, cherries, nectarines, apricots, etc.