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Stuff in the fruit bowl nobody wants…

October 10, 2012

For my birthday Nicole and Roger bought me two Madagascan vanilla pods which I think is an inspired birthday present and I might well steal the idea. Vanilla is such a lovely ingredient and the pods smell delicious. I put one of them into a jar of  caster sugar and a month later I have some really fragrant vanilla sugar.

The plums I bought from the supermarket, reduced, were still rock hard and sour, but threatening wrinkles, so I thought I’d use them in a cake.

Rather wastefully perhaps I sprinkled the chopped plums with a little vanilla sugar. A couple of the softer bits I ate and the combination of tart plum and vanilla sugar is very good.  Brings to mind phrases about silk purses and sow’s ears, but I’m not a subscriber. The rest of the plums I let sit for a while.

I thought I’d try an upside down polenta plum cake (“you’ve just made that up” said Arlo “you’re just using stuff up from the fruit bowl that nobody wants).

Mix together 4oz soft butter and 4oz vanilla sugar (ordinary will do I suppose) and add two eggs, incorporating the whites first then the yolks. Fold in  4oz self raising flour and 2oz finely ground polenta and about 2fl oz milk. The mixture should be a bit stiff – if it’s too stiff you can add a tiny bit  more milk, but be careful as it has a tendency to split. Dollop the cake mixture onto 6oz plums which you’ve chopped, sugared if needed, and placed in a greased and lined 8″ cake tin and smooth the top. Bake at a suitable cake temperature (180c) for about 40 minutes or until it pulls away from the sides of the tin and the odd spot of plum juice has worked its way to the surface. When it’s cool enough to touch, lift the lining paper out of the pan and turn the cake over so that the plums are on the top. Cut it and eat it!

This cake I’ve found out is best eaten the next day as the polenta softens more, but most people can’t wait. It’s better warm (another reason to have a microwave) with a dollop of Greek yogurt served on a pretty plate.

2 Comments leave one →
  1. petit4chocolatier permalink
    October 10, 2012 11:13 pm

    This looks delicious!

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