Monday, October 6, 2014

almond flour pudding cake, grain-free

A friend gave me Italian blue plums from their tree. Among other things, I made this grain-free pudding cake. It turned out delicious if I do say so myself.


-4 to 5 cups fruit of your choice, prepared and sweetened to taste [e.g. plums, peaches, cherries]

-3 eggs, separated

-3 Tbsp cold water

-1/3 cup sugar

-½ cup arrowroot starch [or cornstarch]

-5/8 cup almond flour [sometimes called almond meal]

-½ tsp baking powder


-In large bowl, beat egg whites and cold water till soft peaks form. Continue beating, adding the sugar gradually, until the mixture is stiff.

-In small bowl, beat egg yolks till thick and lemon-colored.

-In another small bowl, mix starch, almond flour, and baking powder.

-Fold the egg yolks into the egg-white mixture.

-Then fold in the dry ingredients from the third bowl to form a smooth batter.

-Put the fruit into a large casserole dish. Pour the batter over the top.

-Bake at 325 degrees Fahrenheit for about an hour or until toothpick comes out almost clean.






Elma Schemenauer "ELMA MARY OF THE PRAIRIE," author of 75 books, editor of many more, ,


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