FlimsyCakeI was stumped.

It’s not a cobbler, a buckle, a betty or a crisp. It’s not a pie or a pudding.

It’s cake-ish but not really cake-like.

I didn’t know what to call it.

So, as I opened up WordPress to blog the recipe, I asked my seven-year old, who raved about the dessert last night, what he would call it.

He thought about it for a few seconds and declared, “A Blackberry Peach Flimsy Cake.”

I think it’s kind of perfect.

Blackberry Peach Flimsy Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert (or Breakfast)
Serves: 6
Ingredients
Fruit Base
  • 12 ounces fresh blackberries, rinsed
  • 3 medium to large peaches, peeled and cut into bite-sized pieces
  • salt, pinch
  • 2 TBSP honey
Topping
  • 1 cup coconut flakes
  • 1 cup sliced plantains (not green but not overly ripe, either)
  • 1 tsp vanilla extract
  • salt, pinch
  • ½ tsp baking soda
  • 1 egg, lightly scrambled
  • You also need a baking dish that is approx. 6 inches diameter (round) or 8x8 (square), a baking sheet and a food processor.
Instructions
Fruit Base
  1. Preheat oven to 350 degrees F.
  2. Add berries and peach chunks to a medium-size mixing bowl.
  3. Add salt and honey, and toss gently to combine.
  4. Add to baking dish evenly and set aside.
Topping
  1. Spread coconut flakes in a thin layer on a baking sheet. Toast in oven until the flakes just begin to brown. Watch them closely!
  2. Add coconut, plantains, vanilla and salt to food processor and puree until completely smooth, scraping sides as needed.
  3. Add baking soda and pulse a few times to mix.
  4. Add lightly scrambled egg and puree to combine well.
  5. Spread topping gently over the fruit base. You will have some fruit peeping out that is uncovered, and that's okay.
  6. Bake at 350 degrees F for approximately 20 minutes, or until the top is springy.
  7. Serve warm (with heavy whipped cream or coconut cream for extra indulgence) or refrigerate and serve for breakfast the next day.

 

 

2 Responses to “Blackberry Peach Flimsy Cake”

  1. on 04 Aug 2014 at 9:44 amsandkpete

    do you think this would work with blueberries?

  2. on 04 Aug 2014 at 5:13 pmKristine Rudolph

    I am sure it would work and I am sure it would be delish. What I don’t know is how many berries to tell you to use.

    Play with it and report back!

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