This version of the cake can also be called a “breakfast cake” because of the nutritional value it offers. I served this many times when my beautiful children were growing up and it was one of their favorites. You can substitute any fruit or nut to add variety. The maple syrup and the butter make this a rich, satisfying, occasional and special treat. Bon Appétit!

In a small pan, mix the following on the stove on low heat:

½ cup organic butter

¼ cup maple syrup

1 Tbsp. cinnamon

1 tsp. cloves

Pour into a 9” glass cake pan

Place whatever fruit or nuts to cover the bottom of the cake pan

In a small bowl whisk:

3 organic cage free eggs

1 cup unsweetened almond milk

4 Tbsp. Xylitol

2 Tbsp. coconut oil

In another bowl mix the following:

2 cups almond flour

1 cup ground flax seed

2 tsp. aluminum free baking powder

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

Add the wet ingredients to the dry and stir until well moistened.

The batter is fairly thick so slowly pour it over the bottom of the pan, trying not to disturb the fruit and nuts.

Bake at 350 F for 35-40 minutes or until the center is well done.