- Lets hear it for the plums! Yay!
I haven’t made a cake for a while now but at the weekend I made a version of Dan Lepard’s stone fruit yoghurt cake from the Guardian recipes this time last year. I know Caroline makes this cake a lot – see her lovely summer version of this cake here. I had some dark skinned plums that hadn’t made it into the latest batch of plum preserves, and a little pot of mahlab, (obscure ingredient of desire sourced here) duck eggs which are great for cakes, and some yoghurt made with double cream (whistles and looks the other way).
I want to put it on record, that I’ve decided that I can make cake with pieces of fresh fruit in after all. The last time I attempted to make a cake with fresh fruit it went very wrong, have a look here:-
what can I say?
Using this recipe it came out like this:
- Just out of the oven
Once it was cooked, we left it to cool for a bit and then turned it out. With great restraint left it to cool and then ate it with some more of the supersonic yoghurt. Yum. I really recommend treating yourself to double cream yoghurt once in a while. It comes out like a cross between clotted cream and creme fraiche. I might put some it in some scones next.
- Oh Yes ! It’s looking good !
This cake made 8 glorious slices:
We had two test pieces the day it was made, and a further two pieces on Sunday afternoon for tea in the great outdoors, having burnt a few calories rambling in some fantastic woods in Gloucestershire.
Another two pieces were warmed up in the oven and then forgotten, thus evolving into an all together different sort of cake with a gorgeous crusty caramelised exterior which we had on Monday night; and the final two pieces a few nights ago with some extra cooked plums (microwaved with vanilla and cinnamon and a little sugar) and a little more cream yoghurt. School puddings were never like this….
- Ah memories!
Now it’s all gone.
To make divinely decadent yoghurt, or maybe what I made was creme fraiche? you take 200 grams of double cream, heat it gently till it just comes near the boil, allow to cool down, add two teaspoons of yoghurt and mix in and then leave to culture as you would any yoghurt you make at home. A perfect way to use up transform elderly cream that you forgot about in the fridge.
Zeb Bakes 