Total Time: 40 minutes
Ingredients:
- 1/2 cup raw sugar {khand}
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, at room temperature
- 3 small eggs
- 1/2 vanilla bean scraped
- 1 scant cup flour
- 1/2 cup almond meal
- 3/4 tsp baking soda
- 1/4 cup buttermilk
- 4 large ripe plums, halved and pitted
- Whipped cream, vanilla ice cream, or dark chocolate sauce if desired
- Preheat oven to 180C.
- Grease 8 3″ dessert rings or 12 2″ ramekins with melted butter {I used clarified butter} and place on a foiled lined rimmed baking sheet.
- Sift the flour, almond meal and baking soda. Reserve in a bowl.
- Combine raw sugar and 2 tbsp of brown sugar in a bowl with butter. Cream for 2-3 minutes on medium high speed.
- Add the eggs, vanilla bean and cream on high for another 2-3 minutes.
- Add the flour mix and beat in on low speed until just combined, followed with the buttermilk. Mix in on low speed until uniformly mixed, 30 seconds.
- Divide batter equally between prepared rings / ramekins, sprinkle over the remaining brown sugar and bake in oven to 15 minutes. Once the top is somewhat set, quickly place half a plum, cut side up into each cup. Continue to bake for another 15-20 minutes until light golden brown and done {toothpick inserted into middle should come out clean.}
- Cool the tray on the rack for at least 15-20 minutes, then gently ease out using a blunt bitter knife. Serve warm or at room temperature as is, or with low fat unsweetened cream or vanilla ice cream.
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