Christmas Prune & Almond Flan
December 23, 2014
This scrummy tart is best served at room temperature.
Here is another Christmas dessert alternative after a big festive feast. I adapted it from a previous recipe and served it to visitors last night. It was such a hit that I thought that I had better post it tout suite!
Its previous version is dairy and nut free but this one is almond based. I think that hazelnut meal would work too.
Have a wonderful festive feast – we can all show restraint in January…. or maybe not…!
2 pieces lemon rind 50g rapadura (I used Natvia) 140g coconut cream (or dairy cream) 2 eggs 80g butter 80g ground almonds 20g coconut flour 2 teas baking powder 180g homemade fruit mince* 6 prunes, split and pitted Mill the sugar and lemon rind on SP 9 for 10 seconds. Add the eggs, coconut cream and butter and blend on SP 7 for 10 seconds. Mix in the coconut flour, almond flour and baking powder on SP 5 for 10 seconds and let sit for 2 minutes to thicken. Add the fruit mince and mix on SP 1 REVERSE. Spread into a greased and lined tart tin and dot with the prunes. Bake for 25 minutes or until golden brown. Cool in tin before slicing. Serve with yoghurt (or cream) and brandy sauce. *Of course, you can always use bought fruit mince tooShare the love!
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clevercook 
Thanks Sarah, I’m keen to give it another go, I’ve made almond meal cakes in the past with good results.
Merry Christmas. This cake has been on my mind since I first came across it, so I gathered the ingredients this week and made it this morning. Very simple. It cooked to a lovely golden brown but was too wet so I’ve put it back in a slow oven for a while. I wonder where I went wrong, the ingredients were exact, cooked for 25 minutes @ 180. I’m sure it will still taste great, just maybe a bit like a pudding.
You may need to cook it for a bit longer, I have a fan forced oven that runs a bit hot. It will be moist but not wet.