Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
Tasty tangy and tart these rose plum yoghurt ice lollies are fruity and refreshing with a hint of rose. Just what you need on a hot summer’s day. If you have a good blender, they’re easy to make too.
Doesn’t roasted plum parfait sound delicious? Well you wouldn’t be far wrong. It’s a light and fresh tasting summer dessert made with layers of roasted plums and a mixture of yoghurt, cream and lemon curd.
Orange flavoured sponge cakes with a note of cardamom, dyed pink with beetroot water and a surprise blob of plum jam in the middle. They’re topped with a creamy white chocolate and shocking pink beetroot icing. I’ve called them beetroot and orange cupcakes, not so much for the flavour, but for the colour.
Ages ago, I saw a fabulous post for a fruit dessert pizza over at Peaches Please and was immediately struck by the idea. I had been sent some plums from South Africa so the time was right to try a plum pizza. Some of you may recall the plum and amaretto ice-cream I made with these very same plums way back when, so I had high hopes. I was also keen to try making pizza dough with white chocolate which I thought would suit this fruity delight very well.
This is how I made:
Plum and Walnut Pizza
- Mixed 250g flour (half wholemeal, half white) in a bowl with 1 tsp instant yeast, ½ tsp salt and 1 tsp maca powder (not necessary, but makes me think I’m being healthy).
- Stirred in 150ml warm water and 1 tbsp olive oil until the mixture came together in a ball.
- Kneaded for about 10 minutes on an oiled surface, adding 30g of finely chopped vanillary white chocolate towards the end (I used G&B).
- Placed into an oiled bowl and left to rise for an hour or so.
- Divided the mixture into 4 balls and rolled as thinly as possible into rounds.
- Placed on lined baking sheets.
- Warmed 3 tbsp of plum jam (homemade) and 1 tbsp marsala in a small pan.
- Sliced 4 large purple plums into thin slices.
- Roughly chopped a handful of walnut halves.
- Spread a tbsp of the jam mixture over the base of each pizza.
- Laid the plum slices over the jam then scattered some walnuts over the top.
- Dusted a little vanilla sugar over the top.
- Baked in the middle of the oven at 200°C for 12 minutes.
- Served immediately (apart from the odd photo or two).
Gosh these were good. The dough was soft and sweet and combined beautifully with the tart juicy plums and the fragrant vanilla. The walnuts gave a delightful crunch and added bitter notes which contrasted nicely with the caramel undertones from the bits of white chocolate that had caramelised in the dough. These were also a visual feast with the strikingly coloured purple plums. This is a dessert I can see us having again and again – maybe with peaches or nectarines by way of a change.
Alpha Bakes is P this month and I have three of them. P is for Purple Plum and Walnut Pizza. It is hosted this time around over at Caroline Makes and is alternately hosted by Ros of The More Than Occasional Baker.
And this is my second entry to Bookmarked Recipes this month with Jac over at Tinned Tomatoes.
Being rather pleased with this fabulous bake, I am submitting it to Emily’s #recipeoftheweek over at A Mummy Too.
Plum is the chosen ingredient for the monthly Rix Aga Inspired Recipes, so I am sending this over to them as well in the vague hope I might win £100 Waitrose voucher.
This recipe for plum ripple ice cream with amaretti and white chocolate is so refreshing on a hot summer’s day. It’s also super easy to make. The flavour of the plums are highlighted by almond notes from both amaretto and amaretti. And the tartness of the fruit complements the sweetness of the white chocolate and cream most beautifully.
A quick and simple traybake, this Victoria plum cake with white chocolate is light, moist and flavoursome. Tart plums contrast deliciously with caramelised white chocolate and a spicy waft of cinnamon.
Dom has put a jinx on me. He left a comment about finding my misreading of recipes rather endearing. The cheek of it! Mostly, I choose not to follow the recipe. But ever since he said that, I have indeed misread them and today was no exception! The friends we visited last weekend (who munched through my chocolate courgette cake), gave us a bag of Victoria plums from their holiday let garden – mmmmmm. I wanted to make something a little more interesting than CTs suggestion of a crumble – not that I have anything against crumble. I was looking for a way to get both rose and chocolate into it as a Plan B for We Should Cocoa, just in case Plan A didn’t happen. This Plum Traybake from Waitrose sounded interesting, especially as we had some of CTs homemade kefir cheese that needed using up. All I needed to do, was to substitute the vanilla for rose and make the cheesecake a chocolate one. However, as it turned out, I didn’t do it quite as I’d meant to:
- Stoned and chopped 400g of Victoria plums.
- Melted 125g 46% milk chocolate in a bowl over hot water an left to cool.
- Mixed 200g kefir cheese until smooth.
- Beat in the melted chocolate and set aside.
- Creamed 175g unsalted butter with 200g cardamom sugar.
- Beat in 4 eggs one by one.
- Sifted in 200g flour (1/2 spelt, 1/2 white) and 1 tsp baking powder.
- Stirred in 1 tbsp rose water.
- Spooned half of the cake batter into a 9″sq cake mould. This proved to be rather difficult as there wasn’t a huge amount of batter.
- Spread the cheese mixture over the cake batter, then scattered half of the chopped plums on top.
- Spread the remaining half of the cake batter over the top and scattered the remaining plums over this.
- Baked at 180C for 35 mins.
- Left to cool then cut into 16 squares.
It wasn’t until I’d made the cake and re-read the original recipe, that I realised I was meant to put one of the eggs in the cheesecake – oops! Despite, the mishap with eggs, the result was truly scrumptious. It started with a lovely fruity hit, both sweet and tangy, then came the unctuous creamy chocolatey bit. The rose was very subtle, but left it’s mark in the mouth long after the cake had disappeared – in a nice way.