Logan Pearsall Smith
adapted from this recipe @ Canelle et Vanille
Makes 6 mini cakes, 3″ each
90 grams butter, room temperature
75 grams soft brown sugar sugar
60 grams granulated sugar
Zest of 1 lime
1/2 tsp vanilla
90 grams sour cream (I used a mix of hung yogurt + 1 tbsps low fat cream + juice of 1/2 lime)
90 grams flour
30gms almond meal
1/2 tsp baking powder
2-3 firm, ripe plums
Soft brown sugar for sprinkling Method:
Cream butter, brown sugar, granulated sugar, lime zest and vanilla together until light. Add the egg, and beat. Scrape the bowl well. Add the sour cream and mix. Add the flour and baking powder and mix until batter comes together.
Lightly butter and flour mini cake molds (I used tart rings that are 3″x1″). Pipe the batter into the molds. Place thin slices of plum on top and sprinkle with some more brown sugar.
Bake at 180CF for about 20-25 minutes until golden brown. Wait until slightly cool to unmold them gently.
Serve warm, with a little dollop of cream, if desired!