Fruit Dessert

2 Jun


  • 2 eggs
  • 1 cup sugar
  • 2/3cup coconut cream
  • 1 cup “all purpose” gluten free flour
  • 1 tsp baking powder
  • sprinkling of brown sugar
  1. Whisk eggs until fluffy, whisk in sugar, then coconut cream, flour and baking powder. 
  2. Pour thin layer in to baking dish.
  3. Cover with fruit of choice – I was using tamarillos that were quite tart so I sprinkled them with sugar, but that wouldn’t normally be needed.
  4. Pour rest of batter over fruit.
  5. Top with brown sugar.
  6. Bake for an hour at 150c.

The kids hadn’t beeen keen on the tamarillos but this used them all up without a single screwed up face.


2 Responses to “Fruit Dessert”


  1. Brushing off the Spiderwebs… « Chaotic Cuisine - February 11, 2011

    […] day, but of course there are the food issues to work around.  I’ve decided to try it with this batter to make white hearts, then my fail proof cake to make chocolate muffins. (Yes, it works for muffins […]

  2. They worked! « Chaotic Cuisine - February 16, 2011

    […] I used this recipe to make a sheet cake.  I figured it would work but hadn’t actually tried it before, I think […]

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