Honey and cinnamon plum cake for turning two!

My little blog turned two, last week!  And, you know, this journey would hardly be so much fun without all of you, dear readers!  And for that, I want to give you all a very big THANK YOU!!!  Thank you for reading my stories, trying my recipes, sending lovely and super sweet words of encouragement, and simply being out there and enjoying my blog!  You can’t imagine how much this all means to me!

Strangely, it seems that every year on this big, celebratory occasion I’m being followed around by the same type of plums – the cloudy purple Italian prune plums that I so long for all summer until they finally make it to the markets and into my kitchen and into sinful desserts.  Last year, I stuffed them into perfectly soft dumplings; this year, I dropped them into a deep, dark, nicely sweet and moist Pudding Cake of Honey, Cinnamon and Plums that was nothing short of legendary!

This year, my parents also enjoyed a glorious plum harvest.  The plum tree in my grandparents’ garden resembled a willow tree and almost gave in to the heavy weight of its overloaded crown of ripe plums.  Most of them found their way into simmering jams, pickled compotes, beloved cakes, and some were left for eating raw.  But while my parents, conveniently, went plum picking in the backyard, I went to the market where, luck struck, and a very generous lady put an overflowing box of swiftly ripening prune plums in my lap for virtually nothing. 

So, what do you do when fortune strikes?  You say ‘thank you very, very much’, run home and stash your freezer with multiple bags of plums to make deliciously oozing potato plum dumplings until most likely next year; and with the several remaining pounds of plums you make pan after pan of Nigel Slater’s spectacular plum cake: a pan for a second birthday, one for a Sunday brunch with friends, one for a casual wedding anniversary celebration, another one for a midweek-night sweet treat, and one more because you still have a glut of plums leftover and you like this cake way more than you care to admit!  

To be quite honest, I first made this cake about a year ago with the last fresh prune plums I had languishing around and ripening too fast for me to keep up.  But I haven’t gotten the chance to tell you about it until now.  Obviously, it’s not your posh and fancy birthday cake; it’s a charming-little-every-day-kind of cake.  It’s a sweetly mix of gingerbread and moist spice cake; spongy and sticky, deeply dark in color, loaded with warm cinnamon and tart, juicy plums that turn a vivid reddish color and slowly descend and soften into the soggy batter as the cake rises and bakes into perfection and intense flavor.  It’s a no muss, no fuss yet perfect cake for a second birthday!  

Pudding Cake of Honey, Cinnamon, and Plums

Adapted from Ripe by Nigel Slater

Makes: 16 squares

Ingredients: 

·         2 cups (250 g) all-purpose flour

·         1 slightly heaping teaspoon baking powder

·         1 teaspoon baking soda

·         1 slightly heaping teaspoon cinnamon

·         2/3 cup (200 g) agave nectar

·         2 heaping Tablespoons honey

·         ½ cup (125 g) butter

·         ½ cup packed (125 g) light brown sugar

·         12 ounces (350 g) plums, pitted and halved (or quartered if they are very large)

·         2 large eggs

·         1 cup milk (240 ml)

Instructions:

Preheat the oven to 350°F.  Line an 8- or 9-inch square cake pan with parchment paper. 

In a large bowl, sift together the flour, baking powder, baking soda, and cinnamon, and whisk well to combine. 

In a saucepan, warm the agave nectar, honey and butter over medium-low heat, stirring occasionally until the butter melts.  Once the butter has melted, stir in the light brown sugar and whisk well.  Remove the pan from the heat, and allow the mixture to cool slightly for a couple of minutes.

Break the eggs into a medium bowl, add the milk, and whisk to mix.

Pour the agave nectar mixture into the flour mixture and stir with a large, sturdy spoon until combined, and the batter is thick.  Pour in the eggs and milk mixture and continue to stir until the eggs and milk mixture is fully incorporated, and you have a loose batter without any traces of flour.

Pour the batter into the prepared pan and arrange the plums on top.  The plums will drop as the cake bakes.  Bake for 35 minutes.  Place a piece of foil loosely over the top of the cake and leave to cook for 15 minutes longer.  Switch off the oven, but leave the cake in the oven for 15 more minutes.  Remove the cake from the oven and leave to cool completely before slicing.           

Poftă Bună! (Bon Appétit!)

Turning one

It was a year ago that it all began; when I timidly tossed up some words, pushed a button, and launched them out onto a big, white, empty page.  And that’s how Simply Romanesco was born!  And, now here we are, turning one.  How time flies by…  It’s been an incredible ride so far, but it would have been awfully lonely without you all here.  You, my dear readers, with your kind and encouraging words, comments, and hoorays make this journey sweet, fun, and worthwhile! 

I’ve been debating whether to celebrate my 1^st blog anniversary with a dazzling, outrageously over-the-top, and imposing chocolate cake, which I made last year for Adrian’s big milestone, or with a tad less glamorous but way more delicious potato plum dumplings.  I opted for the latter.  Besides, I believe that this special occasion asks for a dessert that is deeply anchored into my upbringing and always rounds out the summer.  So, here I have for you the first recipe of the second year: Gomboţi cu Prune, or, for everyone to understand me, Potato Plum Dumplings.  

In September, the stone fruit season is on its last gasp, but it’s making for a spectacular grand finale with the arrival of the fabulous Italian prune plums.  This is when they furiously roll in with their hazy purple skin, small egg-like shape, and plump flesh.  I, for one, had been waiting for them all summer long.  Why?  To finally make these Potato Plum Dumplings.  So, I finally spotted these little gems at the Trax Farms Market, last week.  They were rapidly ripening under my eyes so when I got home I carefully stashed them in the fridge until it was time to take them out, and let the celebrations commence! 

Italian prune plums are the perfect candidate for these dumplings because they have the unique talent to easily disappear inside the dough, without having to halve or quarter them.  And when you slide your fork through a cooked hot dumpling, the surprise awaits; the meaty, saucy, and now blood orange plum oozes out; and you’re instantly lost in a cloud of sweet aromatic vapor.  And then you shower a spoonful of brown sugar over the open plum dumpling.  When you take a bite, you feel the outside coat of cinnamon perfumed crumbles, and the melting grits of sugar gently crackling under your teeth; and then the soft, mild dough happily drapes your palate, only to have the tart, slippery plum poke it with excitement.  Heaven in a bite…     

Potato Plum Dumplings

By Simply Romanesco inspired by my Grandma Vicki

Serves: 20 dumplings

Ingredients:

·         20 Italian prune plums

·         1.5 kg (3.5 pounds) potatoes

·         2 large eggs, at room temperature

·         3 teaspoons salt

·         400 grams (3 cups) all-purpose flour, plus more for dusting when forming the dumplings

·         3 Tablespoons olive oil

·         1 cup bread crumbs

·         ½ Tablespoon ground cinnamon

Instructions:

Put the potatoes in a large saucepan.  Cover with cold water, bring to a simmer, and cook over medium heat until tender for about 45 minutes.  Drain the potatoes, transfer them to a bowl, and let sit until just cool enough to handle; then peel and mash them thoroughly using a potato ricer (or a fork, or a potato masher); there should be no lumps bigger than a dime.  Let them cool completely.   

After the potatoes have cooled completely, add the eggs and salt.  Using clean hands, mix everything together.  Gradually, add the flour, and mix until thoroughly combined. 

Divide the dough into about 20 pieces the size of your fist.  Take a piece of dough at a time, dust your hands and the dough with flour so the dough doesn’t stick to your hands, and roll the dough with your hands from center to edge into a small circle.  Take a prune plum and place it in the center of the dough and gently seal it in, rolling the dough between your palms to form a ball.  Repeat with the rest of the dough. 

Meanwhile, bring a large pot of water to a boil.  Carefully, drop the dumplings in the water.  Bring to a simmer over medium-low heat.  Once the dumplings start simmering, cook them for about 20 minutes.  Occasionally, stir the water so that the dumplings don’t stick together.

In the meantime, heat up the oil in another large pan over low heat.  Add the bread crumbs and stir until they get light brown, about 2-3 minutes.  Turn the heat off, add the cinnamon, and stir well. 

When the dumplings are cooked, turn the heat off, and drain them in a colander one or two at a time, splashing them with cold water.  Transfer them to the cinnamon bread crumbs mixture and roll them around until they get coated with bread crumbs.      

 

When you’re about to eat a potato plum dumpling, cut it in half and sprinkle it with sugar or brown sugar, to sweeten it up.  And enjoy!

Poftă Bună! (Bon Appétit!)