I wanted to bring a cake to the office, and while I was picking up ingredients I spotted plums on sale. So naturally I thought of making a plum cake. I wanted to make Rose Levy’s plum cake because I never actually got to taste it when I made it, due to it falling on the ground in transit. But I didn’t have the recipe any longer, so I used another cake batter. I remembered that the plum-blueberry torte had caramel on top, so I made caramel and poured it in the bottom of my (lined) cake pan, then put the plums on top, then added the cake batter and cooked it as described in the recipe I had. The result was pretty and tasty.
Tag Archives: desserts
In making this Finnish blueberry soup, I used only 1/4 cup of sugar, and used stevia to add to the sweetness. I did not include lemon zest. I served it with oat cream.
Instead of throwing away the fibre, I ate it warm with a dash of stevia as a snack.
I enjoyed the Estonian rhubarb soup so much that I decided to make a Finnish berry soup, which I haven’t had in a few years. I used a mixture of blueberries, strawberries and raspberries. No recipe is really required, but here is one. I sweetened mine with a mix of stevia and apple-based fruit sweetener.
I topped it with oat cream.
I hesitate to call this cooking, because it is so easy, but I find this dish such a relief in hot weather that I wanted to share it. These are perfect for hot weather and healthier than most other alternatives.
Simply take a bunch of purple seedless grapes and wash them, remove them from the stem, and put them in a ziplock bag in the freezer. The sweetness is concentrated so that they taste like a treat, yet they are healthier than ice cream. They’re also better than frozen fruit juice, because the fiber is consumed.
The frozen grapes are easy to bite into. The interior has a texture similar to scraped granita.
I made a quick apple tart for a guest. I put it in the oven when we started eating dinner, and it was cooked when we finished the main dish. To make it, I used ready-made pastry cut in a square, on parchment paper. I pre-heated the oven to 350° F/180° C. I used two apples, which I peeled and then sliced thinly with a grater. I mixed them with a little sugar and cinnamon, then piled them high on the pastry sheet and wrapped the edges around it.
Once the pastry was a nice golden brown, I turned off the oven and let it sit. Meanwhile, I made the caramel sauce. To make it, I melted about half a cup of sugar in a saucepan, and let it cook to a golden brown. I then gradually added in oat cream until it was the desired consistency. Adding the cream keeps the caramel from becoming a sticky hazard to teeth, or from solidifying. I poured the caramel sauce over the tart and served it.
This simple Estonian rhubarb soup can also be served with yoghurt, although I have chosen to top it with oat cream. Because it has so few ingredients, the taste of the rhubarb really comes through.
I think when I make this again – which I plan to, as I really liked it – I will try substituting some of the sugar with stevia to make it healthier.
When you see a recipe like this, it’s hard not to try it. I used a pilsner. The cake had a very moist crumb but tasted like a pound cake otherwise. The streusel topping sunk into the cake as it baked, so there wasn’t much of it left on top. I didn’t have any cream of tartar but it worked just fine without it – I added a pinch of ground agar agar instead.
I thought the cake matured overnight, and tasted better the second day.