The following makes 2 x 26 cm pan-cakes.
Fruit
- fruit of preference - e.g. 5 medium apples or 1 large pineapple
- (lemon juice - 20g)
Clean and cut your fruit. Apples and pineapple are tested and work, don't see why anything else wouldn't too. Slice to about 1.5 cm thickness and as large of a surface area as your fruit and preparation method allow. IF the fruit itself doesn't have much acidity, shake the pieces through with lemon juice. Skip that in case of sour apples or unripe pineapple.
Caramel
- butter - 70 g
- white sugar - approximately 30 g (5 tablespoons)
Melt butter in a pan kept on medium heat, add sugar, stir until the sugar melts. Stop stirring and let the caramel come to a boil and start browning. DO NOT take your eyes off the pan. Layer the fruit into the hot caramel, turn the heat down, cover with a lid for about 5 minutes until the fruit softens, then pour in the batter.
Batter
- almonds - 70 g
- eggs - 2 medium (this makes about 110 g)
- coconut oil - 50 g
- lemon juice - 20 g
- vanilla extract - 1 tablespoon
- salt - 1/2 teaspoon
- baking powder - 10-15 g
- brown sugar - 15 g
- coconut flakes - 30 g
- coarse corn flour - 30 g
- corn starch - 20 g
- fine corn flour - 100g
- milk - 350 g (approximately)
- cinnamon or cardamom (if the taste fits with your fruit)
Blitz the almonds into coarse flour and set it aside. Melt (if room not warm enough already) coconut oil.
Drop eggs, coconut oil, lemon juice, vanilla, salt, sugar, baking powder and about half of the milk into a blender (at leat 1 liter capacity) and mix to a smooth mass.
The amount of baking powder depends on how fluffy-airy or dense-gooey cakes you prefer. I tend to go with less powder for a not-too-baked feel.
Add the almond, flours, starch, coconut flakes and blend again. Then, while keeping the mixer going, gradually add milk so that the batter would become pourable but no more liquid than that. Depending on the type of flours the amount of milk needed can differ. More milk - less fluffy cake base.
After pouring the batter onto the caramel-fruit-pan, cover with a tight lid, keep on medium heat for about 10 minutes. Tootpick test. Also keep cheking the state of the caramel (colour on the sides where some shows or the smell) - don't let it burn!
Once the base has cooked cover the pan with a layer of baking paper, then a pan lid and flip the entire thing upside down. Slide the cake off the pan lid onto a plate.
Eat hot or cold with vanilla ice cream. Awesome!
Cheers,
Hedi
