Saturday, April 23, 2011

grilled plum little cakes

summerplumlittlecakes

Grilled plums are glorious. Enough said. No, I think I'll say a little more. Grilled plums coated in vanilla sugar then popped into a pan to caramelize is one amazing thing if not only for the juices it makes, but putting them into little cakes like this and topping it with key lime vanilla syrup is over the bar. The syrup alone is something if not spectacular.
I saw the little bags of key limes at the grocery and knew I just had to do something with them, so I set my self up with the grueling task of juicing the little limes. Not fun. But believe me it well worth it. This I'm sure would be pretty sweet drizzled on pancakes too.

So enough about limes and plums. Is everyone enjoying the long weekend? It's going by far too fast for me, which is the usual case isn't it? At least later today I'll be heading to my Grams for Easter dinner and probably eating far too much.
What is everyone else up to?

grilledplums

key lime syrup
1 cup key lime juice
1/2 cup superfine sugar
1 tsp vanilla extract with beans
or half a vanilla pod, seeds removed
grilled plum little cakes
2 plums, halved and stones removed
1/4 cup sugar for plums
95 g butter, room tempt
1/2 cup superfine sugar
2 eggs
1 cup of ground almond
1/4 cup plain flour
2 tsp grated lime rind
1/4 tsp baking powder

For the key lime syrup, place the sugar and juice in a small sauce pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until it thickens and coats the back of a wooden spoon. Put to the side to cool.
Place the 1/4 cup of sugar on to a plate and place the plums cut-side down to coat in sugar. Heat a non-stick frying pan on medium heat and place the plums cut-side down to cook for 2-3 minutes until you get some good colour. Place on a plate to cool.
Heat up the oven to 320 F. Add the butter and 1/2 cup of sugar to an electric mixture with a paddle attachment and beat until combined. Add the eggs, ground almond, flour, lime rind and baking powder and mix until combined. Grease four 3 inch round tart tins or one 8 inch round spring form cake pan and spoon the mixture in. Lightly press the plums into the mixture and bake for 20-25 minutes. A bit longer if you're using the cake pan. Test with a skewer. Cool then drizzle with key lime syrup to serve.