This fabulous pie is light enough to enjoy as a sweet side and can double as a dessert served with ice cream and whipped cream. Any way you choose to serve it, it will be a guaranteed hit.

SERVES 8–10

Plum Layer

• ¼ cup oil
• ½ cup packed brown sugar
• 1 Tbsp water
• 3 plums, peeled and sliced

Batter

• 2 eggs
• 1 cup sugar
• ⅓ cup oil
• 1 cup almond flour
• ½ cup Gefen Potato Starch
• ½ Tbsp lemon juice
• 1 tsp vanilla extract
• ½ cup pareve milk
• 1 tsp kosher salt

Preheat oven to 350°F (175°C). Spray a 9-inch (23-cm) round pan with baking spray.

In a medium bowl, stir oil, brown sugar, and water until well-blended. Pour mixture into prepared pan and smooth over the bottom, if necessary. Lay plum slices in the mixture, slightly overlapping all around and over the bottom of the pan in an even layer.

Make the batter: In a large bowl, whisk eggs, sugar, and oil until thickened. Whisk in remaining ingredients (do not overmix). Pour batter evenly over the plum layer. Bake for 50 minutes until a toothpick inserted in the center comes out clean. Cool for 5 minutes.

Invert the pie onto a platter. Use a spatula to spread any remaining caramel sauce over the top. Store in the refrigerator, loosely covered.

(Originally featured in Family Table, Issue 835)