MY REAL LIFE KITCHEN

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A sweet comeback

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Well, that took me a while.

 

It’s only been a FEW MONTHS since I last shared my kitchen with you. Please, you must forgive me.  I promise my world has been a spinning a little too fast lately.

 

[enter] emails, flights, sickness, product packaging design, recipe testing (promptly followed by taste testing!), cooking, puppy training, husband loving… I’ll stop there.

 

I know, no excuses, right?

 

Let me make it up to you – with cake!

 

I created this cake out of desperation. I desperately needed cake. The taste of sweet buttery goodness, accompanied by a few moments of silence and calm between me and that slice.  A kind of comfort I’m certain is  rooted in my beautiful Mum’s kitchen and the countless incredible baked creations that were had there.

 

There is so much more that I have to share with you soon. Like the wonderful experiences I had traveling through the snowy mountains of Japan – including the delicious food that I ate and created there, the creation and local launch of my new brand Real Kitsch’n Co. and of course, the recipes that I have been trialling and tasting in my kitchen for you to make at home!

 

All of that will come in good time. So to tie you over until then, make this cake. And then make it again, like I did ’cause it was so good.

 

ROSMAY INFUSED MAPLE PLUM CAKE

 

For the plums

5 medium sized very ripe plums (leave out on bench to ripen for a few days)

1 tbsp maple syrup

1 sprig rosmary

splash of boiling water

 

Deseed and thinly slice plums (about 5ml thick). Place in a bowl with maple syrup. In a seperate cup/bowl, pour a little boiling water over the rosemary and allow to infuse for a few minutes. Then add whole rosemary sprig and a dash of the water to the plums and set aside.

 

For the cake

1.5 cups gluten free self raising flour

1 cup almond meal

1 tsp baking powder

1/2 tsp baking soda (bi-carb soda)

75g butter

2 tbsp coconut oil

1/3 cup maple syrup

zest of 1 lemon

2/3 cup milk kefir or buttermilk

2 eggs

1 tsp vanilla extract

 

Preheat oven to 180 degrees Celsius and line a 20cm springform baking tray with baking paper.

Place flour, almond meal, baking powder and baking soda in a bowl and stir together.

Using an electric mixer on medium speed, cream together the butter, coconut oil and maple syrup until pale and creamy (approx 4-5min), adding the lemon zest and vanilla towards the end. Then add eggs one at a time, making sure each egg is well incorporated into the mix, followed by the kefir or buttermilk. Slowly add the flour combination (half cup at a time) to the wet mixture until just combined. Continue to fold flour through by hand if necessary. Pour mixture into prepared cake tin.

Arrange plums atop the mixture, allowing them to slightly overlap like fallen dominos, until the whole cake it covered.

Cook for 20min at 180 degrees, then turn oven down to 160-170 degrees and allow to cook for a further 40min.

Allow to cool slightly before turning out onto a wire rack.

 

 

 



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