Fruit Custard Cake

Source

Nourishing Traditions

Ingredients

Display units in Metric

3	cups	fresh fruit, such as pitted cherries, sliced nectarines or peaches, or pineapple cut into chunks
¹⁄₄	cup	Rapadura
3		eggs
¹⁄₂	cup	Rapadura
¹⁄₄	cup	unbleached flour or 3 tablespoons arrowroot
1 ¹⁄₃	cup	piima cream or creme fraiche OR high quality sour cream

"This is a traditional French dessert, something between cake and custard. Sprinkle fruit with 1/4 cup Rapadura and set aside for about 1/2 hour. Remove with a slotted spoon to a buttered baking pan and bake at 250 degrees for an hour or more or until fruit is rather dry. Butter an easy-remove, 10-inch cake pan. Beat eggs with 1/2 cup Rapadura until smooth. Beat in flour or arrowroot and cream. Stir in fruit and pour batter into pan. Bake about 1 hour at 350 degrees. Let cool slightly before removing from pan."

-Nourishing Traditions by Sally Fallon, page 555

"This is a traditional French dessert, something between cake and custard. Sprinkle fruit with 1/4 cup Rapadura and set aside for about 1/2 hour. Remove with a slotted spoon to a buttered baking pan and bake at 250 degrees for an hour or more or until fruit is rather dry. Butter an easy-remove, 10-inch cake pan. Beat eggs with 1/2 cup Rapadura until smooth. Beat in flour or arrowroot and cream. Stir in fruit and pour batter into pan. Bake about 1 hour at 350 degrees. Let cool slightly before removing from pan."
-Nourishing Traditions by Sally Fallon, page 555

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