plum cake with almond flour - wheat free

This is the wheat free version of plum cake, very moist. Next time I'll pack more plums on, if I can, the cake mixture was almost invisible when it went into the oven, and then up it bubbled in the cooking. The flour mixture is half almond flour, half gluten free bread flour (1.5 cups of each), with 1.5 teaspoons of baking powder.

salad dressing with moving pictures

The recipe is this, if you can't hear me. Dressing, or vinaigrette if you prefer. My kitchen isn't really that dark, but it is that old fashioned looking. No microwave.

1 clove garlic (peeled)
salt (preferably maldon) hearty pinch
pepper several good grindings
1 tbsp red wine vinegar

3 to 4 tbsp best olive oil


with some extra writing about it here

end of mango season

I've heard that there are over 400 varieties of mango. Around here the ones that come in boxes in early summer are my favourite, they are deliciously  sweet, fibreless and the flesh melts in the mouth. They have a milky orange thin skin, and I think they come from Pakistan, and are a type called causa. The season is almost finished, and I've just frozen the flesh from ten mangoes to use later. I cut the flesh and blended it, adding the juice of one lime, and I'll use it in ice creams and smoothies.

This is a site telling you lots about the lovely mango, and here is another good mango site.

plum cake

I am thoroughly enjoying the plums, which when eaten fresh off the tree are wonderfully sweet. At the optimum ripeness the stone falls out once the plum is cut. The raw flesh is a soft green, and the skin is purpley black, with a dusty bloom. The skin lends a light bitterness, which is a welcome contrast  to the sweet pulpy flesh. I like to cook the plums for just a minute, adding a few spoonfuls of water and the same amount of sugar. Demerera.  This makes a beautiful ruby red syrup, and, lightly poached, the plums keep their shape. The bitter tang of the skin is slightly more pronounced in the cooking, balanced nicely with the sweetness of the syrup.

The winner of the plum recipes so far has been this cake. The plums sit on top of the mixture, which is flavoured with lemon zest backed by the lightest addition of mixed spice. I wanted to take a picture of the whole cake, but before I had a chance the eating had begun. It seems it's an all times of day cake. It certainly goes very well with a cup of tea, and coffee and, apparently, works very well as a follow-on course for a full breakfast.

I cut the plums into quarters, and I don't worry which way up they are. Reckless, I know. So the top of the cake looks a bit random, but it works. Also I won't give a fixed weight of plums, expect to use at least half a pound of plums per cake, you may prefer more. Enjoy yourself.

Recipe

Butter an 9"/23cm cake tin with a removable base

Ingredients

185g butter or marg

zest from 1 lemon

1/2 tsp of mixed spice (or cinnamon if you don't have the mixed stuff)

2/3 cup (150g) caster sugar

3 eggs

1 cup (150g) self-raising flour

1/2 cup plain flour

3 tbsp milk

1/2 lb plums

3 tbsp demerera sugar

set oven to 180C

cut your plums in half and remove the stones, then cut into quarters

mix flours together with spices and stir or sift - in a separate bowl

beat the butter, rind and sugar together (easier if fat is not straight out of the fridge) - use an electric mixer or a stick whisk if you've got it - until light and fluffy

beat in the eggs one at a time, until combined

add half the sifted flour and a tablespoonful of milk and stir to combine

repeat with the rest of the flour and stir until completely combined

spread the mixture into the tin, smoothing until it's level
scatter the quartered plums over the cake mixture until you can see nothing but plums
sprinkle the demerera sugar over the top, as evenly as possible

bake for 1 hour, or until a skewer inserted comes out clean

allow the cake to cool a bit before removing from tin

I prefer this cake cold, but it goes well with ice cream or cream when warm

If you can keep this cake a couple of days I think it improves, but I've only evidence of this from tiny residual slices.

Alternatives
you can use tinned fruit, but it will be wetter and less sharp, so reduce the milk and demerera

subsitute almond flour for the plain flour, and use gluten free s.r. flour to make this cake gluten free - it will need an extra 1/2 tsp of baking powder, and will be a bit more crumbly, but very very tasty

Omelette - so good if you don't panic

Omelette, like maionnaise, and numerous other simple dishes, is often thought of as being tricky. The trick is to make sure the frying pan is not too hot. I add a splash of water into two eggs for the perfect omelette, just beat the eggs with pepper and salt or whatever seasoning you like, heat the pan, turn the heat down a bit, throw a small pat of butter in to melt, while you beat the eggs and then pour the egg mixture into the pan. As the eggs cook, pull the cooked eggs in and ease the uncooked mixture into the gaps. Once there isn't enough egg mixture to fill gaps, get ready to serve. Depending on how runny you like it in the middle. This is the point where you add cheese, if you're indulging in a cheese omelette. Fold the omelette over gently, and ease it onto a plate. It should look like this:

A lovely omelette, being properly appreciated, grace a Sonja