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!
Sitting waiting for the cream to come by…yum yum yum!!
All dressed up for the party… it’s the BIG 1 !!
Dhhangit’s event jostled up many memories & made me dig into archives & reminiscence about days that had gone by… it seems SO long ago when mine were as young as hers. Dived into my album to put my thoughts into snapshots…
My kids are both way past 1, but these ‘Big 1‘ buntings are still around. My sis had sent them to me from the States for the my little fellows’ 1st birthday (in the year 2000!!), but in the general chaos that ensued, the buntings didn’t see light of day. I rediscovered them a while ago, & have on hung to them for some silly reason. Now it doesn’t seem silly any more…little did I know that I would blog ’em for baby Dhhangit’s turning 1!!
All-purpose flour – 1 3/4 cups
Granulated sugar – 1/3 cup
Coarse cornmeal – 1/4 cup
Salt – 1/4 teaspoon
Cold butter – 1/2 cup; cut into small pieces
Fat-free buttermilk – 1/3 cup
Plums – 10-12; stoned & chopped
Peaches – 3 cups; thinly sliced (about 3-4 large)
Granulated sugar – 1/2 cup
Light brown sugar – 1/4 cup
Ground cinnamon – 1 teaspoon
Pure vanilla extract – 1 teaspoon
Fresh minced ginger – 1 teaspoon
Cornstarch – 3 tablespoons
Egg white – 1
Fat-free milk – 2 tablespoons
Turbinado sugar – 1 tablespoon
To make the dough:
Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes. (I did it for almost an hour because the weather was HOT)
Preheat the oven to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, & then cut 3″ circles with a fluted cookie cutter.
Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar.
Line the tart pan with parchment paper pieces, place the dough circles on them, brush the rims with the wash & sprinkle sugar over the edges.
Add about a tbsp of the fruit mixture (drain any liquid first), to each little tart.
Bake for 15-20 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool completely.
Pipe swirls of buttercream or whipped cream on each & decorate with sprinkles etc. Chill until time to serve.
Just for you Dhhangit… hope your party’s a great HIT & PERFECT…as I know it will be!
Dressed them up in some buttercream left-over from the last DB gateau challenge….& we were ready to sing Happy Birthday to you !! The pretty yummy petit fours disappeared once the children came back from school… ‘They are soooo good Mama“, said one; “Awesome“, said the other. These tasted great chilled, so can be made in advance; & chilled before serving.
For some more kid party ideas, maybe you’d like to check out some of these…
Hung Curd/Yogurt Party Dip with chips, crudites etc.