You'll need to begin this recipe the day before.
- 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
- 200 gm blood plums, stones removed and coarsely chopped
- 170 gm caster sugar
- 60 ml brandy (¼ cup)
- 1 cinnamon quill
- 1 egg
- 2 egg yolks
- 300 ml pouring cream, lightly whipped to soft peaks
- 1For 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.
- 2Preheat 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.