So far I have made umpteen jam jars, crumbles and our fibre intake has never been better.
But I had friends for lunch on Sunday and was determined to do something different with the plums.
I found this recipe in the GoodFood magazine and gave it a go.
Yum, that is all I am going to say...
First, preheat your oven to 180C, remove all the stones from your plums and get all your ingredients together in a bowl.
Cream them for a few minutes till light and fluffy.
Pour half of the butter into a greased and lined tin and arrange half of the plums on top.
Spread the rest of butter on top of the plums.
Arrange the rest of the plums on top and push in a bit. Bake in the oven for 45-50 minutes.
Cool in the tin for 5 minutes, turn out and cool completely. Dust the top lightly with icing sugar before tucking in.
I served it with a good splash of light double cream.
Soon you will fighting for the last piece.. you should claim it as cook's perks.
Make your life easier by getting your eggs and butter out of the fridge the night before. Weigh all your ingredients while you are preheating your oven. This tart is very forgiving, if you have almonds or walnuts, don't go out to buy pistachios, just replace them with the same quantity. Each nut will add its own personality to it. Let me know how it goes,,,,,
Plum & Pistachio Cake
500g of plums
50g shelled pistachios
175g softened butter
175g caster sugar
175g self-raising flour
zest and juice of 1 lemon
icing sugar,for dusting
Heat the oven to 180C. Butter and line the base of a 20-22cm cake tin with baking parchment. Halve and stone plums, then cut into quarters or halves depend on size.
Tip the pistachios into a food processor and finely grind. Add butter, sugar, eggs, flour, lemon zest and juice. Process for 1-2 minutes until the mixture is light and fluffy.
Spoon half the cake mix into the prepared tin and smooth it over. Scatter half the plums evenly over the cake mix, then spoon the remaining cake mix on top. Smooth over and scatter with the remaining fruit.
Bake for 45-50 mins until the cake is firm and golden brown. Cool in the tin for 5 mins, then turn out and cool completely. Dust the top lightly with icing sugar for serving.