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Reversed plum pie

Reversed plum pie

Ingredients FOR 16 SLICES:

For the pie:

  • 250 g Bake-Free sponge cake muffin flour mixture + 5 g under the plums
  • 90 g erythritol
  • half a packet of baking powder
  • 8 plums (330 g without seeds)
  • cinnamon to taste
  • 1 teaspoon vanilla extract
  • a pinch of black salt
  • 310 g of sugar-free almond drink

To decorate:
  • 5 g of coconut flour

Line the baking pan (24x24 cm) with silicone baking paper and sprinkle it with a little flour, place in the halved, pitted plums with their insides facing down. Mix the other ingredients for the pie and spoon evenly on top of the plums. Bake in a preheated 190 degrees celsius oven for 25 minutes. When it has cooled, sprinkle it with coconut flour, then cut it into 16 equal slices.

Reversed plum pie


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