Plum Tea Cakes and Rosemary Cream

Spencer unintentionally started a tradition three years ago when she made Smitten Kitchen's Pink Lady Cake for my 16th birthday. Everyone loved it and it was delicious.

Since, we have gifted each other large, decadent cakes twice a year. This time, I thought I would try something new, something light, to be eaten at a picnic brunch. Something else new, is instead of celebrating a day, we are celebrating a birth month. I leave for college soon, and time cannot be wasted.

 

These cakes are tiny packages of fruity goodness. They are airy and summery and fun. Like an upside down cake, a slice of caramelized plum bakes on the bottom, and is flipped over once golden.

 I remembered a recipe for lavender cream, and tried the same with rosemary. Plus, tea cakes seem to call for either honey or cream or proud pinkies. I just went with the whipped cream.

This recipe was adapted from Cannelle et Vanille's Persimmon, Olive Oil and Yogurt Cakes.


Yield:
12


Ingredients:
2 plums, thinly sliced
1 tbsp. butter, salted
2 tbsp. granulated sugar


305 grams flour
1 tsp ground cinnamon
7 grams baking powder
pinch of salt
4 eggs
200 grams dark brown sugar
Zest of 1 lemon
250 grams sour cream
225 grams olive oil
2 plums, diced
1 lemon, juiced

1. On low, melt  the butter and sugar together in a large saute pan. 
2. Add the sliced plums, and let soften for 3 minutes on each side. 
3. Place in the bottom of the cake pans. 
4. Dice the other two plums. 
5. Toss and let rest in lemon juice. 
6. In a large bowl, combine flour, cinnamon, baking powder, and salt. 
7. In a different bowl, whisk together the eggs, sugar, lemon zest, sour cream, and olive oil. 
8. Slowly add wet ingredients to dry. 
9. Mix until homogenous. 
10. Fold in diced persimmons. 
11. If not as sweet as desired upon tasting, add the drippings from the caramelized plums into the mixture. 
12. Check the plums resting in the pans to see if cool. 
13. Then pour batter over sliced plums. 
14. Bake at 350F for around 15-20 minutes or until a toothpick comes out clean. Cakes should be golden brown. 
15. Set cakes aside until cool. 

Rosemary Cream

Ingredients:

1 1/2 cups heavy whipping cream

2 sprigs rosemary

2 tsp. confectioner's sugar

1. Bring 3/4 cup whipping cream to a boil. 
2. Immediately remove from heat, add rosemary, and cover pan. 
3. Let simmer for 10 minutes. 
4. Strain cream and refrigerate till cool. 
5. Once chilled, add remaining cream and sugar. 
6. Whip together until stiff peaks form. 
7. It may take awhile. 
8. Masterpieces are not created with one flourish
9. of the whisk wand. 
10. And there you have it; a garnish for your cake. 

Enjoy!

xo,

LA

What I'm listening to: Janglin' by Edward Sharpe & The Magnetic Zeros