Plums..Cake or Lemonade?
This weekend we decided to take advantage of the
weather and head off to our local pick-your-own. I just have to say its worth
heading there this week and this weekend as they tend to close for the season
at the end of September and are selling off their veg and fruit at ridiculous
prices. We saved £15 this week on a small bunch of veg compared to supermarket
prices. Any how they had trees there laden with plums and oh my gosh are they
sweet. Absolutely perfect they only thing is I cant decide which recipe!
Lemonade or cake?!
Plum
Cake – gluten free by Sagegreen
Serves 4-6
1
1/4cup Gluten-free all purpose flour
1/4cup
ground almonds
1
1/4cup Gluten-free all purpose flour
3ounces
cold unsalted butter, cubed
1
1/4cup Gluten-free all purpose flour
1egg
yolk
1tablespoon
organic cane sugar
pinch
of salt
1/4teaspoon
fresh lemon zest
1/2teaspoon
ground cinnamon
2cups
sweet yellow plums, depitted and sliced thinly
3cherry
plums or sweet cherries, depitted and cut
1/3cup
heavy cream
1whole
egg and the extra egg white, beaten
1/4teaspoon
fresh ground nutmeg
1teaspoon
brandy, preferably plum
a
few drops of almond extract
1/2cup
or so of organic cane sugar, to taste (depending upon how tart fruit is)
1/4teaspoon
ground cinnamon
sprinkle
of nutmeg and cinnamon for top
vanilla
ice cream or whipped cream on the side
Method:
Preheat
the oven to 350 degrees. You can use a coffee grinder for the almonds rather
than buying them ground.
Mix
the flour, almonds, salt, sugar, lemon zest, cinnamon,and yoke together.
Quickly incorporate the butter until the mixture consolidates and becomes
crumbly.
Press
the dough mixture into the bottom of your baking dish aiming for an even thin
layer with walls about 1" tall.
Crimp
the top of the wall with your thumb and index finger by pressing along the top
all the way around. Set the shell aside.
Whisk
the beaten whole beaten egg and egg white together with the cream.
Mix
the sugar, spices, brandy, and almond extract in with the egg and cream
mixture.
Pour
this mixture into the prepared shell, filling it no more than 2/3 full.
Arrange
the plums concentrically in with the cream mix, taking care not to create an
overflow. Place the red cherry plums or cherries at the center and work out
with the yellow plums from there. You may have more liquid and/or plums left
over, which you can bake together without any crust.
Sprinkle
the top with a little additional nutmeg and cinnamon lightly. Bake for about 25
to 30 minutes until lightly browned on top. Let cool.
Serve
warm with vanilla ice cream or whipped cream.
Or by the
lovely Passionate about Baking
Plum Lemonade
Serves 6-8
About 12 small ripe plums, halved and pitted
4-5 cups of water, or as needed
2-3 limes, or as needed
1 cup vanilla sugar (decrease if your plums are sweet)
Ice cubes to serve
Method:
Run the ingredients, other than the water, in a blender until smooth. Taste and adjust sugar if required. Pass through a sieve. Add water as required, keeping in mind that ice cubes will dilute the taste further.
Garnish with fresh mint and lime slices, and serve over ice cubes.
Run the ingredients, other than the water, in a blender until smooth. Taste and adjust sugar if required. Pass through a sieve. Add water as required, keeping in mind that ice cubes will dilute the taste further.
Garnish with fresh mint and lime slices, and serve over ice cubes.
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