This is probably my favourite summer cake recipe. It reminds me of my childhood summers. This recipe is dairy and wheat free and very simple to make. The pie crust is based on the "Guilt-Free Gourmet" cookbook:
225 g white spelt flour (or gluten free flour + 1 tsp xanthan gum)
pinch of sea salt
1 dessertspoon xylitol
60 g vegetable shortening
50 g dairy free butter (I use Pure)
1 egg, beaten together with 1 tsp water
The pastry ingredients should be cold. Sift the flour and salt in a large bowl and add the next 3 ingredients rubbing the butter and shortening into the flour until it resembles crumbs. Then add a tablespoon of the egg mixture at a time until you can form a ball of dough. Gently flatten and wrap in cling film until cold.
Roll or press out the dough right into a lined tart pan or baking sheet - mine are never very neat and tidy, but they still taste nice. Prick the base with a fork and line the sheel with parchment paper and fill with baking beans. Bake for about 20 minutes in a pre-heated oven at 180 degrees.
In the meantime, prepare the following topping:
1 kilo plums, stoned and cut into halves or quarters
Sweetener of choice such as xylitol or coconut palm sugar - to taste depending on the sweetness of your plums
2 eggs, beaten
250g goat or sheep's milk yoghurt
150 g dessicated coconut
Mix the above and spread on the baked pastry crust
Top with the plums and sprinkle some more sweetener on.
Bake for about 40 minutes.