2 cups almond meal
1/3 cup rice flour
1/3 cup coconut sugar plus extra for sprinkling
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs, lightly beaten
1/3 cup plain Greek style yoghurt
2 tablespoons maple syrup plus extra for drizzling over the top
1 teaspoon Pure Vanilla extract
4 tablespoons butter , melted and cooled
3-4 ripe medium sized stone fruit eg nectarine, peach or large plums , cut into wedges
A handful of raapberrries optional
2 tablespoons Flaked almonds , optional
Preheat your oven to 170 C.
Combine the dry ingredients in a large bowl and make a well in the centre.
Combine the beaten eggs with yoghurt, maple, vanilla with the cooled, melted butter and pour into the well.
Mix the dry and liquid ingredients together well then pour the mixture into a 23cm wide, 5cm deep round or square baking dish.
Neatly arrange the fruit wedges over the top of the cake batter and scatter the berries over the top. Sprinkle with coconut sugar and drizzle with a little maple syrup. Scatter almonds over the top.
Cook in the middle rack of your oven for about 30 minutes or until the cake is dry to the touch on top and a little caramelised around the edges. The almonds will be lightly toasted on top.
Recipe by Jane Lawson for Women’s Wellness Network