Tangy plums set in a soft pistachio cake batter and drizzled with a yogurt icing, tinged pretty pink with plum juice. A comforting early autumnal cake using stone fruit from summer just passed. Lightly sweet with a warm and slightly salty nutty crumb. The cake is not dense but it is not airy either, a perfect in between state. The original cake is an almond and fruit cake from my grandmothers handwritten recipe archives….
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Cherry clafoutis
More pancake that cake. More flan than tart. A Clafoutis is a dense custardy, cream dessert studded with cherries and spiced with amaretto. I have been making clafoutis for as long as I have been baking - the recipe I learnt from was pulled out of one of my mum’s old Better Homes and Garden’s magazines from the 80s.
Read MoreBaked Mascarpone Cheesecake with Honey Roasted Plums
I roasted some plums in honey and ground cinnamon then placed them on a bed of velvety baked cream cheese and mascarpone. I added cardamom and ginger into the biscuit crust for some autumnal warmth. This cheesecake is creamy rather than cakey thanks to the mascarpone but this does mean it needs a longer sit time in the fridge to set and if you don't bake it long enough the centre can collapse a little under the weight of warm plums.
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Brown Butter Peach Blondies
I wanted something small but decadent. So blondies it is!
I love a good blondie. Almost as much as I enjoy making them. They are fudgy and delicious, made even better by the addition of browned butter to the batter which gives them a greater depth of flavour and nutty undertones. They are filled with chunks of white chocolate and sweet fruity peach bursts.
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