I thought about putting this gem on my Recipe page on my website...
but the Blog was calling my name :)
For a moist and almost fluffy cake, I suggest finding free-range eggs!
Use organic ingredients whenever possible :)
Preheat a 350 degree oven while you get your cake pan ready.
Place a 9-inch cake pan on a piece of parchment paper and trace around the bottom of the pan. Cut out the traced circle...and place it onto the bottom of the cake pan. Grease the sides of the pan with coconut oil. (I even put some oil on the paper itself.)
In a small mixing bowl...combine 1 tablespoon of melted butter, 1 tablespoon of pure maple syrup and 1 tablespoon of arrowroot powder *.
Spread this mixture evenly onto the parchment paper in the cake pan.
Now place 2 cups of canned unsweetened tart cherries (drained well) onto
the butter/syrup mixture.
*Arrowroot powder is a thickening agent, derived from the starch of certain tropical plants.
In another small bowl...whisk together 6 tablespoons of coconut flour, 6 tablespoons of arrowroot powder, 2 teaspoons of baking powder and 1/4 teaspoon of sea salt.
In a medium-sized bowl...whisk together 4 large eggs, 4 tablespoons of melted butter,
1/4 cup of pure maple syrup, 2 tablespoons of fresh orange juice and
1 teaspoon of pure vanilla extract.
Pour the wet ingredients into the dry and quickly whisk them together until they are combined.
Pour this batter over your fruit and spread it evenly with the back of a spoon.
Bake for 30-35 minutes.
Cool on a wire rack for 15 minutes...then ever-so-carefully invert the cake onto a plate.
Gently peel off the parchment paper.
Let the cake cool completely before serving.
This recipe makes at least 8 servings.
Recipe inspired from The Whole Life Nutrition Cookbook
by Alissa Segersten & Tom Malterre, MS, CN