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.


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