I love mygadgets, the cherry pitter, the melon scooper, the different microplanegraters, garlic press and a few more that make some cooking steps easier, veryin sync with these modern times when we don´t have time but crave old-fashionedcakes, and have a million ideas and recipes and try to find something differentto post, because really, there are no more cooking secrets. Everything is outthere.
A few daysago I made a very nice discovery while making this cake. I used the apple corerto core plums. Do you all use it for that? Maybe it´s even sold for plums, butthe truth is that it was one little useless gadget for me.
Unless you wantperfect half apples, which I rarely do, since I mostly use them chopped orsliced, the correct tool wasn´t much helpful, it just didn´t do the job quiteright. The core was always bigger so once wasn´t enough, and by the time I tookthe whole of the core out the half apple wasn´t looking very even. Much easier with a big knife.
And thenthe plums are so darn hard to open in two without making a mess while trying totake the stone out. Now that problem is solved thanks to my plum corer, whichwill never go near an apple again. Happy with an apple-turned-plum corer. Thereare days when I really don´t need much, do I?
The secondgreat discovery is this cake. Let me start by telling you it´s gluten free. Youwouldn´t really notice except, of course, for the taste that is a bit lesssugary, somewhat coarser and wholesome tasting.
But it´s so moist and tender it´sgoing straight into my favorite recipes.
The plumsgive it a slightly tangy tone, the olive oil is barely noticeably as a flavorand the combination of flours work.
Any stonefruit and nut flour that you like together work here. Peaches or cherries andalmonds is one. The first time I baked it, it was without any fruit but withgrapefruit zest instead of orange. It´s a good alternative, though even less sweet.
If you wantto try a gluten free cake this is amazing. Highly recommended.
PLUM HAZELNUT YOGURT CAKE
adaptedfrom La Tartine Gourmande
Note: Iused an aluminum square with a foil bottom. I recommend you use a springformpan, because this cake crept out of the foil a bit during baking.
The amountof butter and sugar in the bottom is minimal. I like it that way, but you cantriple it and make a richer cake.
2 Tbs lightbrown sugar
2/3 cupnatural yogurt
½ cuppacked Light brown sugar
1/3 cupolive oil
Zest of ½orange
½ teaspoonvanilla extract
½ cupquinoa flour
½ cup brownrice flour
½ cuphazelnut flour
1 Tbs cornstarch
2 teaspoonsbaking powder
½ teaspoonbaking soda
Preheatoven to 350ºF /180ºC. Spray or butter sides of a 9-inch round or square panwith removable bottom.
Melt butterand spread over bottom of pan. Sprinkle sugar over and arrange half plums overit.
In a largebowl mix yogurt, brown sugar, olive oil and honey. Add eggs, one at a time, andbeat well after each addition. Add orange zest and vanilla.
Add dryingredients all at once and mix everything, without overbeating.
Pour into panand bake for 40 minutes or until a tester comes out clean.
Cool inwire rack for 10 minutes and carefully unmold onto serving plate. Arrange anyplums that might be stuck to the bottom of the pan.
It keepsfor 2 days at room tº.