i have been wanting to make a cake like this forever. something with (end of) summer fruit, the cake part being on the healthy side. so i discovered this fabulous looking plum cake over at the new york times-just before they barked at me for trying to exceed my 10 free ganders a month. just before they locked me out.
i did not. i shall not. i. will. not. shell out 99 cents for more ganders. i conquered what i endeavored to conquer. i got the recipe and jotted it down. decided to have a cookbook get together and make it for the occasion. the verdict? a keeper for sure. C____ had 3 slices. should i be telling you that?
here is your new york times whole wheat olive oil plum cake. forever free.
forever free plum cake
adapted from the new york times
125g whole wheat flour (i used community grains)
90g almond meal
10g baking powder
4g kosher salt
60g cold unsalted butter
50g extra virgin olive oil (the good stuff)
100g plus 2 TB sugar (i used trader joe's evaporated cane juice)
3 large eggs
2 1/4 tsp rose flower water
1/2 tsp ground cardamom
3/4 tsp ground cinnamon
4 big plums or pluots (get 6, one just in case you need a few more slices, one to eat while you're making the cake)
preheat the ov to 350. cut a parchment circle to fit a 9-inch cake pan with removable bottom. line it. butter it. set it aside.
slice the plums/pluots. get the slices into a bowl along with 2 TB sugar, 1 tsp of the rose flower water, 1/4 tsp of the cinnamon and 1/4 tsp of the cardamom. toss. toss. let them macerate while you do the following:
whisk together the flour, almond meal, baking powder and salt, 1/2 tsp of the cinnamon and 1/4 of the cardamom. set aside.
(every now and then, toss the plums about to get them good and juicy).
beat the butter in a stand mixer till fluffy, scraping down sides. add olive oil. beat for a bit. add 100g of sugar and 1 1/4 tsp rose flower water. beat it. add the eggs one at a time, beating between additions. when you're done, the mixture will be soupy. it's ok.
in two passes, fold the flour mixture into the egg/butter mixture, careful not to overmix. it will be thick by the time you are done.
scrape the batter into the prepared pan using a rubber spatula, and even it out. arrange the plums on top in concentric circles, gently pressing them down into the batter. for the concentric circles, start at the inside and work your way out. i didn't do this because i am spatially challenged. i started on the outside and worked my way in. whatever. it worked.
set aside the excess liquid from these plums. you should have a couple/few tablespoons of it.
bake until a cake tester inserted in the center of the cake comes out clean and the edges are golden. around 50 minutes. remove from the oven. while its cooling, take the reserved plum liquid and brush it over the top to shiny it up.
serve wedges of it with tea. read cookbooks. catch up with friends.
mangia bene, vivi felice!
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