Thursday, March 15, 2007

A Plum Assignment

It is nearing the end of plum season in Central Otago. No problems finding something to do with plums.. these juicy lovelies are always a favourite for bejeweled cakes, a showy fanned tart or skinned and reduced down to a jam consistency for crostata. I particularly like wee individual serves each with their own plentiful plum topping.
Mine look nowhere near as pretty as Bea's but there were no complaints on the taste. I didn't make any conversions from the volumes, just used my NZ measures. Her recipe produces a delicately spiced, moist and light buttery cake, a perfect partner to these central plums.

Bea's Plum Cakes
(makes 6 small)

1 1/2 cups all-purpose flour
Plums (about 4 large)
3/4 cup granulated sugar
7 Tbsp butter, room temperature
2 large eggs
1.5 tsp baking powder
1/3 cup whole milk
1/4 tsp salt
1/2 tsp ground cardamom
1 tsp vanilla extract

Mix flour, salt, baking powder and ground cardamom in a medium bowl.

Place butter and sugar in the bowl of a stand mixer (or by hand) and lighten, about 3 - 4 mins.

Add the eggs, one at a time, mix well between each.

Add 1/3 of the dry ingredients. Mix well with half of the milk & vanilla. Mix until the liquid is absorbed. Then add another 1/3 of the dry ingredients with all the milk. Finish with the dry ingredients.

Grease and dust molds with flour. Fill 3/4 full.

Wash and slice the plums. Place them on top of the batter, pushing down on them gently.

Bake in a preheated oven at 180C for about 20-30 minutes. Check frequently.

Remove from the oven and wait to cool slightly before turning out to cool completely.

The last step is not entirely necessary as they are delicious served warm!


4 comments:

Barbara said...

They look delicious Mary.

Mary said...

Thank you Barbara, they were a nice late breakfast treat. Still warm with a big bowl of coffee..

bea at La tartine gourmande said...

Oh nice! !Very happy to see you enjoyed the cakes Mary. They look great!

Mary said...

Thank you Bea, the recipe is a favourite and we've enjoyed them on a few occasions now. The latest arrival from Central Otago, black doris plums, are also really well suited to these cakes. So dark and decadent looking.
cheers!