“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith
Logan Pearsall Smith
T’was the day after Diwali, and the bazaars were finally nice and empty. The festive frenzy had ceased, & I could stroll at leisure. The fruit vendor came to me with a clutch of plums, firm, large & very tempting. While he tried to talk me into buying them, I could see Aran‘s beautiful Roasted Plum Muscavado Sugar Cakes in the back of my head. I didn’t need convincing at all! Came home bounding with renewed energy. Yes, indeed a bonanza to find some plums when fall is here, and time for a bake with fruit again. 
Made the cakes with whatever I had on hand. Me, being me, the adventurous ‘substitution baker’ played around. No muscavado sugar here, so used soft brown sugar. Didn’t have sour cream, so used my own oft-used concoction of hung yogurt, low fat cream & a dash of lime juice. Also added some almond meal to it. I still have a bagful I made for my escapades with French macarons in eager anticipation of ‘feet’! 
Made the cakes with whatever I had on hand. Me, being me, the adventurous ‘substitution baker’ played around. No muscavado sugar here, so used soft brown sugar. Didn’t have sour cream, so used my own oft-used concoction of hung yogurt, low fat cream & a dash of lime juice. Also added some almond meal to it. I still have a bagful I made for my escapades with French macarons in eager anticipation of ‘feet’! I like the addition of almond meal to bakes. It adds oomph to the texture, making each bite more interesting, and is also nutritionally good. Just 1/4 to 1/2 cup of almond meal in desserts is becoming more of a norm with me. So far, the experiments have ended on a positive note! 
These turned out to be pretty cakes indeed, and the house smelt so good. I made just half the recipe, using my 3″ tart rings I had bought from a trip into Old Delhi not too long ago. I love an opportunity to use them, and this was just the thing. 
Petit fours, individually plated desserts etc are the love of my life. A little dusting of sugar, a tiny dollop of cream, just the tiniest hint of silver leaf, a few slivers of almonds … all dressed up & looking good!! 
Just the way I like it…
These turned out to be pretty cakes indeed, and the house smelt so good. I made just half the recipe, using my 3″ tart rings I had bought from a trip into Old Delhi not too long ago. I love an opportunity to use them, and this was just the thing. Petit fours, individually plated desserts etc are the love of my life. A little dusting of sugar, a tiny dollop of cream, just the tiniest hint of silver leaf, a few slivers of almonds … all dressed up & looking good!! Just the way I like it… 
Roasted Plum and Soft Brown Sugar Cakes
adapted from this recipe @ Canelle et Vanille
Makes 6 mini cakes, 3″ each
Ingredients:
90 grams butter, room temperature
75 grams soft brown sugar sugar
60 grams granulated sugar
Zest of 1 lime
1/2 tsp vanilla
1 egg
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.
adapted from this recipe @ Canelle et Vanille
Makes 6 mini cakes, 3″ each
Ingredients:
90 grams butter, room temperature
75 grams soft brown sugar sugar
60 grams granulated sugar
Zest of 1 lime
1/2 tsp vanilla
1 egg
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!
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oh wow your pics are amazing i adore your blog what a treat
Wow! I should not be reading this before I go to bed. Now I'm hungry all over again =D.
Love love love these beauties!
Beautiful photography Deeba, as always.
You were definitely shaking some trees when you made these! Beautiful! I saw the addition of almond meal in a cranberry crumb bar today too. I'm going to have to give it a try!
what cute little cakes! Exactly the kind of sweet treat I love.
Cheers and have a great time,
Rosa
what pretty plum cakes. I love plums
)beautiful pictures too.
Wonderful photos and wonderful cakes!
The texture of the brown sugar cake looks absolutely perfect!
I love fruit in baking! Your photos are gorgeous!
Great job.. I can tell they are delicious and they look so lovely!
Wow!! It has been so long since I have been to your site (or anybody else's)… trying to get back in the groove of blogging. Your site definitely makes want to do this everyday.'
Those cakes look AMAZING!! I love all the detailed pictures. It makes me feel like I can just grab it off the screen and start eating!
Bookmarking these! Gorgeous!
Heyy.. you already know I love them but I'll say it again.. they look soo scrumptuous..
I do almond thing too.. like the depth of flavor that it adds and it is my fav nut of all.. so a bit more is always good
D
What beautiful little cakes! The combination of flavors sounds wonderful.
Deeba, such beautiful little cakes! You never run out of ideas for wonderful desserts, and everything you make is always so, so pretty.
Your sweet treats are always sublime Deeba! The cakes are brilliant
Have a great weekend!
Cheers,
Gera
These cakes sound absolutely delicious! I love the combination of almond & plum flavor!
Hi Deeba, Your cake looks stunning! I use jaggery powder to substitute muscovado and trust me it comes quite close. The deep dark flavours are not missed at all!
Oh wow! The cakes are just stunning. Imagine the flavours… yummy yum yum
Lovely! I just love plum cakes. The way the juices seep into the cake and the plums soften and mellow.
They look gorgeous!
Here I am ,trying to leave my computer and get into my" outside world" day….and what happens? I say" Just one more minute while I check Deeba's website" and now I'm hooked! I want to make these amazing cakes!! Thank you. They look and sound "out-of-this-world"
Cheers
SAUCY
Great job on the photos! They make me want to reach right in and grab one of those brown sugar cakes. Aren't plums great?
Cakes looks divine!
You really have a way with fruits as desserts
What cute little cakes, I love baking with almond meal too!
Wow Deeba, that little plum cakes look so adorable. Soft brwon sugar sounds perfect for this pretty cakes.
Gorgeous pictures I wish I could grab and eat one of those cakes.
Deeba, those plum cakes look so delicious. What a wonderful treat!
Yum, I like plums a lot and now I have a new recipe to enjoy them.
Beautiful job as always Deeba! And best of luck with the ever elusive macaron feet. I think you'll ace it!
Mmm I love mini desserts and these look stunning! They also look extremely tasty and moreish
Mmm I love mini desserts and these look stunning! They also look extremely tasty and moreish
Mmm I love mini desserts and these look stunning! They also look extremely tasty and moreish
Mmm I love mini desserts and these look stunning! They also look extremely tasty and moreish
That looks so good and comforting! Yummy brown sugar.
Nice blog you got right here… I enjoyed reading your posts. I'm sure I'll visit here more often. Anyway, if you are interested, you can take a look at these amazing French macaroons and Almond macaroon cookies I've been trying to make.. It's very hard though…
If you know how to make these, maybe you could give me some tips. Thanks!
magnificent!! great job!!
happy new year 2010!!