Mummy's kitchen is always abounding in food. The fridge, the pantry and the fruit bowl are always brimful of nourishing and delicious foods (bitter dark chocolate included). This dear lady is ever full of love and hospitality. It is her expression of love - to feed and nourish her family and guests.
Earlier this month my little family of three went to stay with my parents for the weekend. Being as it was mid-February and the peak of stone fruit season, the fruit bowl was full to overflowing with gorgeous drupes. Even we fruit-lovers couldn't get through the ample supply!
My mother and I (two peas in a pod in the kitchen) turned our minds to making use of these sweet little gifts in a recipe. It was, in fact, February 14th, and we felt it was entirely appropriate to use the sweet red plums to create a heart-felt, love-ly afternoon tea. *wink wink*
The result was light and sweet.
So simple, and so versatile. (Two such wonderful things in life!)
The recipe only asks for a few ingredients, and the fruit can be any stone fruit that you have on hand.
I do recommend using stone fruit, however. The succulence of the stone fruit is enriched by the baking process, complementing the mild coconut cake base. A hard fruit like apple just wouldn't compare.
Oh yeah. We also made a superb accompaniment!
We cored and then halved/quartered a few plums, nectarines and apricots, tossed them on a tray and baked them in the oven for twenty minutes or so, until they were fragrant and the juices were gooey and syrupy.
This simple fruit compote accompanied our Slab cake, along with a few dollops of thick, creamy, yoghurt, and a cup of tea.
Stone Fruit Slab Cake
Makes one small square cake (16x16cm tin) / GF, DF
4-5 large plums, core removed and cut into chunks
3/4 C coconut flour
3/4 C coconut cream
2T rapadura or coconut sugar
3/4 t vanilla bean paste
1t baking soda
1t apple cider vinegar
1. Preheat oven to 170 degrees, not fan-forced, and line a small square tin.
2. Combine all ingredients in food processor. Pour into prepared cake tin and push batter down and into the corners with damp hands.
3. Push plum pieces into the batter.
4. Bake for twenty minutes, or until cake is golden and firm.
5. Remove immediately from tin and place on a wire wrack to cool.
6. Store in an airtight container for 3-5 days.
Serve with roasted fruit compote and thick greek yoghurt.
Enjoy! With love from my kitchen to yours,