Saturday, September 20, 2014

Plum and walnut cake...

Have I mentioned before that Autumn is my favorite season? Well it is. I love the smell of the crisp, fresh air and that very distinctive scent. I enjoy the walks through dry, "crunchy" leaves. I adore the views of multicolored hills, soft sunsets and cosy evenings. I'm looking forward to being snuggled under the blanket with a hot drink in my hand, reading a book or watching a movie. I also love the baking this time of the year. It changes, it gets more comforting, more sweet, more spicy than that during spring or summer months.
Below cake - plum and walnut cake - was inspired by one of the recipes I found in "The Kitchen Dairies" by Nigel Slater. Brilliant book, full of not only great recipes, but also everyday thoughts and observations of changing seasons and life. The original recipe has a mix of flour and ground almonds, but as I run out of the latter, had to improvise a bit to keep the proportions right. The cake is moist but with a slight crunch from the nuts. It's not too sweet, the taste of plums compliments walnuts brilliantly! I really wasn't missing those almonds at all. What says "Autumn" better than two most seasonal things of them all - plums and walnuts :) 




How to make it...

Ingredients:
- 150 g butter
- 150 g unrefined golden caster sugar
- 10 plums, stones removed, fruit cut into quarters
- 3 large eggs
- 170 g plain flour
- 1 teaspoon baking powder
- 50 g chopped walnuts



 

Set the oven at 175 C. Line the base of a 20-22 cm cake tin with baking parchment.
Beat the butter and sugar until it's pale and fluffy. A food mixer will do this far more efficiently than by hand. Stop when the mixture is light, soft and the colour of vanilla ice cream. Meanwhile, halve the plums, remove the stones, then cut each half in two.
Break the eggs, beat lightly with a fork, then add them bit by bit to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. I do this with a large spoon rather than the food mixer. Fold in the chopped walnuts.
Scrape the mixture into the cake tin. Place the quartered plums on the cake mixture. Bake for 40-45 minutes, until golden brown, then test with a skewer. If it comes out clean, the cake is ready. Remove from the oven and leave to cool for 15 minutes before turning out.



Smacznego!


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2 comments:

  1. It is a nice change from the traditional polish ciasto z sliwkami...this cake sounds really delicious.

    ReplyDelete
    Replies
    1. Anna, it is a nice change and I hope you'll try it! :)
      Pozdrawiam, Anula.

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Pozdrawiam, Anula.