PLUM AND BLACK PEPPER CAKE
Serves: 8-10
■ 1 cup (250 ml) unsalted butter, room temperature
■ 1 cup (250 ml) plus 2 tbsp
■ (30 ml) superfine sugar
■ 1/2 tsp (2.5 ml) vanilla bean paste
■ 4 tsp (20 ml) coarsely ground black pepper, divided
■ 3 eggs
■ 1/2 cup (125 ml) all-purpose flour, plus extra if needed
■ 2 cups (500 ml) ground almonds
■ 1 tsp (5 ml) baking powder
■ 1/4 cup (60 ml) milk
■ 4-6 ripe plums, pitted and quartered
■ Handful of flaked almonds
■ 1 tbsp (15 ml) apricot jam, to decorate (optional)
Crème fraîche, for serving
1. Preheat the oven to 350 F
(175 C). Grease a springform or loose-bottomed 9-inch (23-cm) cake pan and line the bottom with parchment paper.
2. Using a stand mixer or electric hand mixer, beat the butter, sugar, vanilla and 2 tsp (10 ml) of the black pepper until pale and fluffy.
3. Beat in the eggs one at a time, and if the mixture starts to curdle add 1 tbsp (15 ml) of flour.
4. In a medium bowl, sift together the flour, ground almonds, baking powder and 1 tsp (5 ml) of black pepper.
5. Add this gradually into the butter mixture, followed by the milk, and gently stir until combined before pouring the batter into the prepared pan.
6. Arrange the plum quarters on top, working your way around without pushing them too much into the batter. Sprinkle on the remaining black pepper and the flaked almonds.
7. Bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
8. Cool for 15 minutes in the pan before turning it out onto a wire rack to cool.
9. Brush with some warmed apricot jam, if using, to give the cake a glazed finish before serving warm or cold with a dollop of crème fraîche.