Tuesday, 14 August 2012
Stone Fruit Yogurt Cake, with Plums
By the way, I'm ashamed to say that I was too wrapped up in getting my mother to and from hospital, as well as moving CT into his new flat over the last weekend, that I didn't have time to bake him a 'Good-bye' cake! He had to make do with a 'reduced to clear' chocolate croissant from Tesco's. (It was very tasty though!) He still has to return to sort and pack more books, and pick up the rest of his clothes, so I think a batch of something chocolate-y to take back with him will be in order.
Dan Lepard's recipes, from his Guardian column. Considering it's popularity among bloggers, it's quite a surprise that this recipe didn't make it into his recipe book 'Short and Sweet'.
I've previously made it using peaches and raspberries, but almost any fresh fruit can be used successfully. It's a very tender cake, not too sweet and subtly flavoured with lemon zest. The fruit, their juices and the extra sugar combine to make a soft, slightly sticky topping when the cake is turned out. It can be eaten both as a cake and a dessert, in which case a spoonful (or two) of creme fraiche is a good accompniment
pre-formed cake tin liner, although I usually begrudge spending money on this sort of thing!
I'm really pleased I remembered this cake - it was an excellent way to use the plums, and made a change from the usual quick crumbles which I tend to make with fresh fruit.
Hopefully I'm now back into baking mode, as life can slow down a little now that CT is into his own place. There's still work to do there, which he will need help with, but all the really urgent tasks have been done. Thank goodness - we both need some rest before we tackle changing his room here into our new bedroom!