This recipe could also be subtitled ‘when the winter asks you what you were doing in the summer‘. My answer would be (as that of many other Slovak home cooks): making jam, bottling and preserving all produce from our gardens.
As I said in one of my previous posts, last year was very good for plums and my pantry is still half-filled with bottles of the deep red, squashy fruit, as well as jars of sticky jam. They bring back a whiff of the summer with all its smells and flavours each time I open a new bottle.
It’s good to have an ample supply of these conserved vitamins and minerals on hand, especially when you’re feeling low and seeking comfort in a quick, simple dessert. Here is one that is low on calories, and will only take you about 40 minutes to make.
Low-Sugar Non-Dairy Plum Pie
- 2 cups wheat flour
- ½ cup sugar
- ½ cup oil
- 2 eggs
- canned plums or other fruit
- 1 cup plum juice (I used the juice from my bottled plums)
- 1 sachet baking powder (13 g content in Slovakia)
- vanilla sugar to dust the finished pie
- some juice to sprinkle over the top
- Grease a baking tray with oil or margarine and dust it with flour.
- Strain the plums on a large sieve and save the juice.
- Put all the ingredients (except the plums, but including the juice) in a mixing bowl and stir well until smooth.
- Pour the batter in the baking tray and spread evenly all around it.
- Stone the plums, if needed, and place them on the batter in rows.
- Put in the oven and bake for 20 – 25 minutes, or until the crust turns golden brown.
- Take out of the oven, let cool on a cooling mat, and cut into squares or shapes of your choice.
- Dust with the vanilla sugar, sprinkle some of the remaining juice over the top, and serve warm with a cup of tea or coffee.
This is a light but satisfying dessert that makes enough portions for a little party. The fruit juice gives the cake extra zest and moisture, so you’ll also get a refreshing feel in your mouth with every single bite.
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