“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith
Logan Pearsall Smith
T’was the day after Diwali, and the bazaars were finally nice and empty. The festive frenzy had ceased, & I could stroll at leisure. The fruit vendor came to me with a clutch of plums, firm, large & very tempting. While he tried to talk me into buying them, I could see Aran‘s beautiful Roasted Plum Muscavado Sugar Cakes in the back of my head. I didn’t need convincing at all! Came home bounding with renewed energy. Yes, indeed a bonanza to find some plums when fall is here, and time for a bake with fruit again. 
I like the addition of almond meal to bakes. It adds oomph to the texture, making each bite more interesting, and is also nutritionally good. Just 1/4 to 1/2 cup of almond meal in desserts is becoming more of a norm with me. So far, the experiments have ended on a positive note! 
Roasted Plum and Soft Brown Sugar Cakes
adapted from this recipe @ Canelle et Vanille
Makes 6 mini cakes, 3″ each
Ingredients:
90 grams butter, room temperature
75 grams soft brown sugar sugar
60 grams granulated sugar
Zest of 1 lime
1/2 tsp vanilla
1 egg
90 grams sour cream (I used a mix of hung yogurt + 1 tbsps low fat cream + juice of 1/2 lime)
90 grams flour
30gms almond meal
1/2 tsp baking powder
2-3 firm, ripe plums
Soft brown sugar for sprinkling
Cream butter, brown sugar, granulated sugar, lime zest and vanilla together until light. Add the egg, and beat. Scrape the bowl well. Add the sour cream and mix. Add the flour and baking powder and mix until batter comes together.
Lightly butter and flour mini cake molds (I used tart rings that are 3″x1″). Pipe the batter into the molds. Place thin slices of plum on top and sprinkle with some more brown sugar.
Bake at 180CF for about 20-25 minutes until golden brown. Wait until slightly cool to unmold them gently.
adapted from this recipe @ Canelle et Vanille
Makes 6 mini cakes, 3″ each
Ingredients:
90 grams butter, room temperature
75 grams soft brown sugar sugar
60 grams granulated sugar
Zest of 1 lime
1/2 tsp vanilla
1 egg
90 grams sour cream (I used a mix of hung yogurt + 1 tbsps low fat cream + juice of 1/2 lime)
90 grams flour
30gms almond meal
1/2 tsp baking powder
2-3 firm, ripe plums
Soft brown sugar for sprinkling
Cream butter, brown sugar, granulated sugar, lime zest and vanilla together until light. Add the egg, and beat. Scrape the bowl well. Add the sour cream and mix. Add the flour and baking powder and mix until batter comes together.
Lightly butter and flour mini cake molds (I used tart rings that are 3″x1″). Pipe the batter into the molds. Place thin slices of plum on top and sprinkle with some more brown sugar.
Bake at 180CF for about 20-25 minutes until golden brown. Wait until slightly cool to unmold them gently.
Serve warm, with a little dollop of cream, if desired!
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