usual size tray

  • 2 cups corn flour
  • 8 cups warm water
  • 1/2 cup shreded coconut unsweatened
  • 200 grams raisins
  • 1 kg egg-plums washed (mix of colours used in our recipe)
  • 4 tablespoons rice syrup (or barley malt if you can eat gluten)
  • 1 tablespoon oil (sezame oil or sunflower oil taste best)
  • pinch of salt


  1. Heat water, add syrup or malt and stir well.
  2. Spill corn flour onto the tray evenly.
  3. Pour water with syrup to the tray with corn flour, add coconut, raisins, oil and salt.
  4. Add fruit.
  5. Bake on 180 °C for 55 minuts. Cake becomes solid once it cools down.
  6. Cut and serve after cooling.


  • We recommend to store it in a cool place or in the fridge. Consume within 2 days.
  • Egg-plums are full of water, the consintence might therefore seem too liquid after baking. The cake will become solid once it cools down.
  • To add sweetness you can sprinkle the cake with barley malt powder.
  • If you do not need the extra sweetness, you can consume the cake as it is.


  • Any kind of fruit may be used depending on the season. A very tasty summer version suggests using apricots, strawberries. Dried fruit may also be used.
  • Each serving may be decorated with herbs (mint or melissa leaves).


  • The dessert is suitable for children aged 1 year and over, just remember to take out the stones. This cake might be used as a birthday one when made in a fancy mould.