Sunday, July 1, 2012

Triple Berry Custard Cake (GAPS : primal : grain-free : gluten-free)

Strawberries, blueberries, and blackberries make a wonderful combination in this simple and delicious dish.  We've enjoyed this for breakfast, brunch, or even dessert. I like to make a double batch so there is plenty to last throughout the week.  If topped with some whipped cream, this would make a great Independence Day dessert since it would be red, white, and blue!

Triple Berry Custard Cake
Serves 6
  • 1 & 1/2 sticks butter, preferably from grassfed cows
  • 1/3 cup mild-flavored honey
  • 4 eggs, preferably from pastured hens
  • 1/2 cup full-fat plain yogurt
  • 1 tsp organic vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp celtic sea salt
  • 1&1/2 Tb coconut flour
  • 2 Tb pecan or almond flour, preferably from crispy nuts
  • 1 cup frozen blueberries*
  • 14 medium-large frozen strawberries*
  • 1/2 cup frozen marion blackberries*
  1. Melt the butter in a small saucepan over low heat.  Turn off heat, add honey, and stir a bit.
  2. In a medium bowl, combine eggs, yogurt, vanilla, almond extract, and salt.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
  3. Add melted butter and honey to wet ingredients and whisk or blend.
  4. Add nut flour and coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor).  If you are not using an immersion blender, then the coconut flour needs to be sifted so it won't clump in the batter.
  5. Use a bit of cold butter to generously grease an 8X8 glass dish.
  6. Sprinkle the fruit on the bottom of the glass dish, then pour the wet mixture over the top. (Note: the fruit will float up while it is cooking.)
  7. Bake at 325° for 65 minutes (or a bit less if you use fresh fruit).  The custard cake is done when the edges are nicely browned and the center is no longer wet with just a bit of jiggle.
  8. Remove from oven and cool.  This can be served warm or cold, although I particularly like it when it is cold.  For a special treat, top with a bit of whipped cream.
*Unless it is local berry season, I find that frozen berries have far superior taste to the fresh berries found in the produce department.


shend said...

Looks yummy!!! Can't wait to make it. Wanted to let you know, I do appreciate the hard work you put into your blog and sharing with us your fabulous recipes.

Unknown said...

Any idea how well this would freeze?

Sarah Smith said...

I've never tried freezing it. If you do, let me know how it turns out!

Kelly said...

I just made a double batch of this using peaches. Fabulous! Thank you.


Kelly C said...

Oh my goodness this looks good! I love custards more than cake and cookies! (I know, call me weird, but I just love creamy instead of bready.) This is on my to-go dessert recipe for next Sunday! Thanks for an awesome recipe!

Anonymous said...

Do we thaw the fruit?

Sarah Smith said...