Sorry for the complete lack of posts this month – I have a pretty good excuse, I promise (more on that to come!). To make up for it though, I bring you cake. And not just any cake: a gorgeously pink-tinged cake full of plums, which are fast becoming my favourite fruit for baking.
I’ve always had a soft spot for cooked plums – I love how they sweeten as they slump into themselves and turn that gorgeous jewel-toned garnet colour – and especially plums in cakes. Earlier this summer I came across a recipe for a plum cake with – get this – plum caramel, and I started pulling out ingredients the second I finished reading those two words. Plum caramel is a genius combination of cooked sugar mixed with pureed plums instead of heavy cream, and it is every bit as delicious as it sounds. I highly recommend you make some, immediately.
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