Of all the stone fruit, plums are the ones most likely to find their way into baking in my kitchen. They are the last of the stone fruit, signifying the end of sunny days. As the days become cooler and the nights draw in, the last of the plums go on sale and offer one more taste of summer. This year I made plum cake with a quince jelly glaze.
chutney with them. Then I regretted that there were no more plums until next summer. I will miss them.
More plum recipes from Green Gourmet Giraffe:
Plum almond tart
Plum and cinnamon oat slice
Plum gingerbread sponge pudding
Plums and raspberry jam
More plum recipes from elsewhere:
Plum, marzipan and cinnamon muffins - Eats Well With Others
Plum pie - Nigel Slater in the Guardian
Plum and poppy seed muffins - Where's the Beef?
Rustic plum and lavender galette - Cook Eat Live Vegetarian
Walnut and spiced plum Christmas cob - The Vegetarian Society, UK
Plum teacake with quince jelly glaze
Adapted from Fig Jam and Lime Cordial
150g margarine or butter, softened
200g brown sugar
150g Greek yoghurt
150g self-raising flour (I used half wholemeal)
150g almond meal
1 tbsp ground linseeds (flaxseeds)
1/2 tsp baking powder
4 (350g) plums, sliced into thin wedges
2 generous tbsp quince jelly
Grease and line a lamington tin (13 x 9 inch). Preheat oven to 160 C. Cream butter and sugar. Beat in eggs. Gently stir in yoghurt, flour, almond meal, linseeds and baking powder. Scrape into prepared lamington tin. Arrange plum slices on top of the cake batter. Generously brush the quince jelly over the plum slices. Bake for about 50 minutes or until golden brown and a skewer inserted in the middle comes out clean. Cool in the tin. Keep in an airtight container for three to five days.
On the Stereo: