This cake recipe came about, like many things in the kitchen, completely by accident. The kids unexpectedly brought home a huge amount of foraged blackberries and were craving cake. It was just a few days after we’d returned from vacation, and I hadn’t had time to do a proper grocery run, so the cupboards were pretty bare. I just threw together whatever I could find and hoped for the best.
The result? A surprise hit. The kids kept asking for this same cake over and over, even though I have plenty of more sophisticated recipes in my repertoire. So, I decided to write it down, even though it really couldn’t be any simpler.
When blackberry season ended, we had no reason to stop baking this family favorite. We tried it with plums – and I have to say, it’s just as delicious. This recipe easily adapts to whatever seasonal fruit you have on hand.
The cake itself is sugar-free, with the only sweetness coming from the crumb topping. In total, the whole cake has just 20 grams of added sugar – so even if you ended up eating the whole thing yourself, you’d only be consuming 40% of the WHO’s (World Health Organization) recommended daily limit for added sugar.
I’m not sharing this because I believe “sugar-free = healthy,” but because even with such a small amount of sugar, this cake – thanks to the coconut in the batter and the fruit – is plenty sweet and satisfies that natural craving for something indulgent. In other words, it doesn’t taste “healthy” at all.
Another bonus? Even beginners, kids, or anyone who hates doing dishes will love this recipe because it all comes together in just one bowl.
Fruit tart
Ingredients
For the batter
- 1 Cup Whole meal flour
- 1 Cup Coconut flour
- 1 Tsp Baking powder
- 2 Cups Kefir
- 3 Eggs
For the topping
- 20 g Sugar
- 35 g Flour
- ½ Tsp Cinnamon
- 30 g Butter
Fruit
- 200 g Plums Or other seasonal fruit
Instructions
- Preheat the oven to 170°C.
- Get your cake pan ready and grease it if necessary.
- Mix whole wheat flour, coconut flour, and baking powder in a bowl.
- Add kefir and eggs, and mix until smooth.
- Pour the batter into the pan.
- Arrange the plums on the batter, cut-side up.
- For the crumble topping: Mix sugar, flour, and cinnamon in a small bowl. Add butter cut into small pieces and use your fingers to mix it in until you reach a crumbly texture. Evenly sprinkle over the plums.
- Bake for 20-30 minutes at 170°C until golden on top.
Notes
I am a mother of three with a passion for cooking and healthy lifestyle. My goal is to show all families that it’s actually really simple to cook healthy, everybody can eat great food, feel great and never stress about food.
