This year has been a very good one for plums and my friend, whose parents have a huge orchard in a remote village up in the mountains, kept sending me their home grown produce for over a month. I was busy bottling, drying and cooking this versatile fruit, which came in various shapes, sizes and colours.
When dealing with loads of fresh fruit of bio-quality at a time, you have to be really quick and imaginative if you want to preserve all its wonderful flavours. And that’s exactly when these quick and simple recipes come in handy. Especially if they produce nourishing cakes that give as much pleasure to the senses as the most intricate creations.
Quick-and-easy Plum Pie
- 2 cups fine pastry flour
- 2 eggs
- 1 cup sugar
- ½ cup oil
- 1 cup milk
- 1 sachet baking powder (13 g content in Slovakia)
- 1 vanilla sugar (20 g content in Slovakia)
- fresh plums or other fruit
- Wash the plums and cut them in halves. Discard the stones. Grease a baking tray and dust it with flour.
- In a large mixing bowl, combine all the ingredients (except for the fruit) together until smooth. As you can see from the pictures below, I added a few teaspoons of fruit pulp left in the freezer from preserving blackberries. Not only did it enhance the moist, fruity flavour of the final product, but also added more fibre and an interesting twist to the cake’s texture.
- Pour the batter in the baking tray and distribute the plums in rows all around it. Bake in the oven at 180ºC for about 25 minutes or until golden brown. Take out of the oven and let cool down on a cooling mat or rack.
- Cut into squares and dust with sugar. Serve warm or cold as a teatime dessert, or to go with a cup of coffee on a Sunday morning.The plums in this recipe can be replaced by other juicy fruit like apricots, peaches or even oranges. Feel free to experiment with your favourite choice and let us know the results of your efforts in the comments below.