Fruit Custard Cake – from Nourishing Traditions


Pick your own plums. January, follow the signs from the main road just north of Huapai

3 cups Plums
or pitted cherries, nectarines, peaches etc
¼ cup Rapadura
3 Eggs
½ cup Rapadura
3 Tbls Arrowroot
1 ¼ cup Cream or cultured cream


Sprinkle fruit with ¼ cup rapadura and set aside for about ½ hour. Remove with a slotted spoon to a buttered baking dish and bake at 120° c for an hour or more until fruit is dry.

Line a 10 inch cake tin with baking paper.

Beat eggs with remaining rapadura until smooth. Beat in arrowroot and cream. Stir in fruit and pour batter into tin. Bake 1 hour at 180° c.

Let cool slightly before removing from tin.

Serve with cream, cultured cream or yoghurt.