This is a reminder of the last fresh produce of plums I got from my friend a few weeks ago. Her parents have a huge orchard in a remote village up in the mountains, which had been brimming with plums of all sorts and sizes for over a month. Yes, it was a very good year for plums and I was busy bottling, drying and cooking them as the generous supplies kept coming from my friend.
When dealing with loads of fresh fruit of bio quality at a time, you have to be really quick and imaginative to preserve all the fruit’s flavours. And that’s exactly when these quick and simple recipes come in handy. Especially if they produce tasty, nourishing cakes that give as much pleasure to the senses as the most intricate creations. Or don’t they?
2 cups fine pastry flour
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, mix all the ingredients (except for the fruit) together until well-combined and 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 exciting 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. Insert a skewer in the middle of the cake to check its readiness. If the skewer comes out clean, the cake is done and well cooked through. Take it out of the oven and let cool down on a cooling mat or rack.
Cut into squares and lightly dust with sugar. Serve warm or cold, ideally with your favourite brew.
Feeling tempted or inspired? Give it a try and make your very own creation by using any fruit you like, either fresh or canned. Bon appetit!