Baking | Wholewheat Plum Frangipane Galette … the last goodbye #stonefruitlove

“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Wholewheat Plum Frangipane GaletteWholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.

Wholewheat Plum Frangipane GaletteYes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!

PlumsI had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!

Wholewheat Plum Frangipane Galette Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?

Wholewheat Plum Frangipane Galette Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!

Wholewheat Plum Frangipane Galette This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.

Plum lemonadeI made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everydayToo late! It’s goodby plums for now! We’re already staring fall in the face.

Wholewheat Plum Frangipane Galette I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart.  You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!

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Also find me on The Rabid Baker, The Times of India

Baking | Plum upside-down cake … in season with plums #stonefruitlove

“I am putting real plums into an imaginary cake.”
Mary McCarthy

Plum upside-down cake

Plum upside-down cake … if you are like me, you’ve probably been fascinated with baking cakes for years. I have almost baked every upright cake that caught my fancy, innovating and playing along the way. Almost every cake but an upside down one. For some reason, it never did appeal to me. Until now …Plums summer stone fruit

plumsIt never caught my fancy because I believed most upside down cakes were pineapple upside down cakes. The colour play was never good enough to catch my attention. Besides, I have never come across a reasonably healthy upside cake that tempted me to pick up my pots and pans.Plum upside-down cakeIt’s strange that you suddenly can’t get enough of a fruit when you get to the end of the season. What’s not to love about plums, least of all that they are one of the most nutritious fruits around. They are versatile. You could enjoy them endlessly in the raw form, toss them into salads, make crumbles and crisps, frozen yogurt,or maybe a plum lemonade. I’ve done all that.Plums summer stonefruitThen a few days ago when I looked at them, a voice in my head said plum upside-down cake. It was the day the baking bug seemed to have hit FB. Everyone was baking something … fig cakes, bread, all good stuff! I was  baking too {so what’s new}. That bowlful looked at me. How many could I possibly eat? Still obsessed with baking with fruit, here’s what I did …

Plum upside-down cakeI experimented a little here and there, and came up with this. Baking can be so rewarding. I used an all time favourite as a base recipe, the Buttermilk Pound Cake. The Plum upside-down cake knocked my breath out when I flipped it upside down. Rustic pretty! Soft, moist, flavourful … some creme fraiche or low fat cream on the side. Better still, some good ole vanilla ice cream.

Plum upside-down cake 2 ’twas delicious! Just what I hoped it would be. The luscious deeply coloured and baked plums won me over. They looked moorish, dripping fruit juices right back into the cake, moistening it with beautiful flavours.

Plum upside-down cake The good thing is that while baking the plums release some delicious juices. Once baked, when you turn the cake upside down, these delicious plum juices moisten the warm cake making it heavenly. I have used plain flour, whole wheat flour and almond meal in my cake.

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Also find me on The Rabid Baker, The Times of India

Baking | Stone Fruit & Quark Mousse Layered Cake … refreshing summer cake #stonefruitlove

“Cake is happiness! If you know the way of the cake, you know the way of happiness!
If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Stone Fruit & Quark Mousse Layered CakeStone Fruit & Quark Mousse Layered Cake ... a light lemon scented sponge layered with  a homemade quark cheese & cream filling. The filling taken to a delicious summery high with a stone fruit pie filling inspired by a recipe from Pioneer Woman. Turned out to be a fruity and delicious birthday cake!

Stone Fruit & Quark Cream Layered Cake Another birthday, another cake. Summer birthdays are a little bothersome. Humid summer birthdays even more. My dad’s birthday falls in July. If the heat isn’t bad enough, with the monsoons here too, the humidity threatens to play spoilsport. Nothing behaves. NOTHING! The only bright spot … cartloads of stone fruit!

Summer Stone FruitThe cream does not get whipped up. The double cream that I have bought locally disappointed once again. Thankfully I had made some quark the night before as I had this Quark Mousse Cake with Roasted Balsamic Strawberries in my head.

Stone Fruit & Quark Cream CakeQuark adds a special yumminess to the cream filling. The slight undertones of tanginess of the curd cheese pair really well with stone fruit {and berries too}. I use quark a lot as you can see here. Now it makes me happy to see my friends and local food bloggers like Cookaroo and White Ramekins experiment with this very simple to make curd cheese.

Stone Fruit & Quark Cream Layered Cake I was in and out of the fridge with the cake. In weather like this, you have to work really fast. But it was fun. You learn to push the boundaries. A collar I didn’t think possible in this weather became possible. Shooting while piping it etc certainly wasn’t. 2 minutes out of the fridge in a hot kitchen and the lace collar curled up and threatened to melt.

Stone Fruit & Quark Cream Layered Cake I discovered a new stone fruit on the shelves this summer, actually only a day ago. It looks like a green plum, and I thought greengage maybe. But the guy at the bazaar muttered something quite inaudible like ‘pericosa‘. Googled forever and didn’t find anything. Leafed through one of my favourite cookbooks Fine Cooking In Season, and sure enough I found a listing under plums. The book is a wonderful reference on fresh produce in season. I’ve had it for 3 years and I turn to it often!

Stone Fruit & Quark Cream Layered Cake These are called Mariposa plums, and are being cultivated locally in Manali, nestled in the Kullu  Valley in the Himalayas. So pretty and pretty delicious too, I couldn’t believe the deep red inside when  I cut through one. Stunning!

Stone Fruit & Quark Cream Layered Cake & mariposa plumsSo in they went as well into the bowl with the pitted cherries with a few regular plums, all having a blast together. You could just do a cherry pie filling if you like. Our cherry season is at its fag end even as peaches and plums flood the bazaar.

Stone Fruit & Quark Cream Layered Cake I added some Camisoni premium lemon extract to the sponge. Lemon and fruit pair really well. The deep aromatic extract added a lot of flavour to the sponges. Together the lemon sponge, quark mousse and stone fruit gave the Stone Fruit & Quark Mousse Layered Cake the refreshing feel of summer.

Which brings me to the winners of the Camisoni tip and tricks giveaway. Our three winners are Yasmin, Andrea and Sangeeta. Will mail you soon for your mailing address! Congratulations to the three of you. Thank you all for the wonderful tips.

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Also find me on The Rabid Baker, The Times of India

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