|
|
FEATURE RECIPE
Plum burnt-butter cakes with plum semifreddo
You’ll need to begin this recipe the day before.
Search for similar recipes...
Serves
6
| Cakes |
|
40 gm
|
butter, coarsely chopped
|
|
2
|
eggs
|
|
130 gm
|
caster sugar
|
|
125 gm
|
plain flour
|
|
75 gm
|
ground pistachios
|
|
6
|
plums, halved and stones removed
|
| Plum semifreddo |
|
200 gm
|
blood plums, stones removed and coarsely chopped
|
|
170 gm
|
caster sugar
|
|
60 ml (¼ cup)
|
brandy
|
|
1
|
cinnamon quill
|
|
1
|
egg
|
|
2
|
egg yolks
|
|
300 ml
|
pouring cream, lightly whipped to soft peaks
|
|
1
|
For plum semifreddo, combine plum, 60gm sugar, 1 tbsp brandy, cinnamon and 2 tbsp water in a small saucepan and cook over medium-high heat for 10 minutes or until plums are soft. Process plum mixture in a food processor until smooth, then pass through a sieve, discarding solids and cool completely. Combine, egg, yolks, remaining sugar and remaining brandy in a heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Transfer mixture to an electric mixer and whisk until cold. Fold in whipped cream, then plum syrup to form
a ripple effect, transfer to a container and freeze overnight.
|
|
2
|
Preheat oven to 170C. Place butter in a small saucepan and cook over medium-high heat until dark golden, remove from heat and cool completely. Combine eggs and sugar in an electric mixer and whisk for 5 minutes or until thick and pale. Add flour and pistachios and whisk to combine, then fold in cooled butter. Divide mixture among 6 greased and floured 1 cup-capacity buttered cake pans. Place 2 plum halves,
cut-side down, over each and bake for 15 minutes or until golden. Stand in pans
for 5 minutes then carefully turn out and cool on a wire rack. Serve cakes, warm or at room temperature with plum semifreddo.
|
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
|
|