I adapted a recipe from Nigel Slater’s wonderful book ‘The Kitchen Diaries’ today. Not that the recipe really needed adapting – I’m sure the original recipe, with little or no tampering, would have been great… but due to personal tastes, and seasonal discrepancies between the northern and southern hemisphere, tampering was required!
Coconut is one of my favourite additions to cakes. I love the beautiful smell it has when it’s baked, and the slightly nutty crunchy texture it brings to a light-as-air cake crumb. Vanilla is also another thing I happily add to pretty much any sweet baking, sure in the knowledge that the end product will be further enhanced by the addition. And the taste of tart, summery plums… You get where I’m coming from, right?
And so to MY recipe, adapted from Nigel’s:
100gm caster sugar
50gm dark brown sugar
1tsp vanilla extract
1 1/2 tsp baking powder
30gm ground almond
50gm shredded coconut
1 tin plums (I used Black Doris)
More dark brown sugar, and cinnamon for sprinkling.
Set oven to 180c (Gas Mark 4). Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Add vanilla. In another bowl, sift flour and baking powder, add ground almonds and coconut – mix together. Add the wet ingredients to the dry ingredients and gently fold together with a large spoon. Scrape the batter into a greased cake tin and carefully place the plums on top, pushing in slightly. Sprinkle the sugar and cinnamon mixture over the top, then bake for about 35 minutes, or until the top is starting to brown a little.
Mmmm, that beautiful sweet coconutty scent will be filling your kitchen in no time as it did with mine! I highly recommend consuming a large piece with a nice cup of tea, accompanied by a good book (though my current ‘good book’ – The Girl Who Played With Fire – is the reason I have been totally neglecting my blog over the past week, so on second thoughts, don’t listen to my recommendation at all).