In the essence of true transparency, I decided to try making a vegan, gluten free dessert. Why you ask? Because quite a few of my friends are vegan or gluten-free and whatever else you can think of, oh raw food eaters (not going to touch that one yet). This is the first time I've tried to make a recipe fully from scratch, I mean developing the ingredients and measurements with no guide. I probably should have started with something simpler, like with BUTTER, and real sugar.
So as beautiful as the batter and the pluots look, this cake didn't exactly turn out right. First off I could taste the earth balance butter and secondly it wasn't sweet enough and one more thing, I think I should have put the pluots in halfway thru the process. They were so juicy the cake really never fully baked. So what I got was a pudding cake. I do have to say the pluots helped the sweetness. However, I think I'll stick to tarts for pluots and stone fruits. Next try will involve canola oil, instead of earth balance butter, and a little more sweetener and probably some almonds on top for crunch and prettiness.
So I call this Failure Schmailure....yes I'm still trying to eat it, and yes I'll try this again.