Hello. I’m sitting in my lounge room listening to Brent Faiyaz. I have a floor mat set up around the marble coffee table. I like sharing where I am when I’m writing my pieces. I’m not too sure why. Anyway back to cake. Stone fruits are having their moment this summer. I’m here for it. This cake captures the essence and colour of red plums. Wholemeal flour and the light olive oil create depth, while the floral brightness of orange blossom and lemon thyme lift. The plums, softened in a caramelised sugar syrup, their juices seep into the sponge upon the turn. I love offering a fruit through an upside cake. It allows the fruit to keep it’s nature and dress the cake so effortlessly. A salted dark chocolate buttercream, smooth and indulgent, drapes over the top. A rustic, floral, sweet cake. Here is the recipe.
The ingredients will make a 4” mini cake.