“Life is defined by time and seasons…” — Lailah Gifty Akita
Almond. Plum. Ginger.
How does that sound?!
If I’m being honest with you on this – I can’t believe that I’ve actually found three things that go together even better than peanut-butter-caramel. (!!!) And that is one massive revelation, I assure you.
As soon as this Greek yoghurt infused circle of splendour emerged out of that hot oven… I was so, so ready to surrender to those spicy sweet, nutty fall wafts…
Close your eyes; this is what late summer-slash-the-week-before-the-week-before-the-week-before-fall, smells like. It’s very essence is summer crumb-distilled, flavoured with autumn leaves. It’s irresistible.
Nothing beats the smell of delicate, sugary sweet almonds baking away over a lair of fluffy sponge and fruit. I just adore baking with ground almonds. They’re so ridiculously rich, but at the same time they maintain this unwavered delicacy to them? You can’t go OTT with ground almonds. If they were a colour they would be cream; there is no classier way to add yet more depth to a recipe. From almond croissants to frangipane, to this upside down almond and plum cake, – nothing beats almonds incorporated into butter and flour. The result will always be divine and unbeatable.
Actual. Slice. Of. Heaven.
And so, – so, ridiculously moist.
The amount of satisfaction you will get when you flip it over and that initial syrupy, juicy, deep purple jumble of an arrangement actually turns into an utter work of art. You will be seriously proud of yourself. I guarantee it. So how about you brew yourself something hot before sitting down somewhere with the sun in your face, and letting yourself melt into some still-warm, fresh plum cake to celebrate the last of these late summer days?
- 6 plums, sliced.
- 3 x T salted butter
- 1/2 C sugar
- 4 T apricot jam
- 1 + 1/4C flour
- 2 x T baking powder
- 1 x t ground ginger (or better yet, the fresh equivalent)
- 1/2 C ground almonds
- 2/3 C sugar + 1 x T
- 1/2 C salted butter
- 1/4 C vegetable oil (the combo of both butter and oil is the secret to the moistest, most heavenly cakes in the world)
- 1 x T almond extract
- 1/2 C milk
- 2 x T yoghurt (if you don't have yoghurt just use 3/4 milk instead of the 1/2 C suggested above)
- 3 eggs (mine were small-medium)
- Extra pinch of salt if desired.
- Optional: chopped pistachio nuts
- Lay the Plums into the bottom of a 20cm cake tin
- Melt the butter, and mix with the sugar and jam; pour mixture over plums
- Cream the butter and oil with the sugar and almonds, add the almond extract and egg whites - yolks set aside.
- In a separate bowl combine the dry ingredients
- Mix the dry ingredient mix with the wet mix (butter, sugar, oil, almonds etc) that you've just prepared - to this, add the milk, yoghurt and yolks.
- Add pistachios if desired
- Incorporate thoroughly and pour over the plums already laid in the tin.
- Bake on 175 (fan oven) for about an hour, or until a toothpick inserted into the centre comes out clean. Super sorry to be so vague on the cooking times - our fan oven NEVER complies to those times described by other recipes, so just bake it intuitively for as long as you would any other small cake.
- Let it cool on a wire rack before slicing up and enjoying!