Having enjoyed a perfect end-of-summer weekend in New York, filled with ice lollies and reading my book in the sun and cocktails, this week seems determined to make sure that we know that it’s Autumn. My office is on the 35th floor and for the last couple of days, it’s been heavy grey cloud, as far as the eye can see.
As much as I enjoyed what looks to be the last warm weather of the year, I’m pretty ready for Autumn. I bought a pair of brown boots last week and I’m itching to get back into my cold weather uniform of skinny jeans and a giant cardigan. The last couple of months of the year always tend to be my favourite and, this year in particular, we’ve got a lot of fun weekends planned including a trip to Vienna for my boyfriend’s 30th in December which, I’m hoping, will be pretty magical (plus, Christmas markets!!)
This is the most autumn-y of autumn cakes – the plums cook down into puddles of sweet and sticky fruit and the ginger adds a kick of warmth that’s always welcome at this time of year. As so often with the kind of cakes that I like the eat best, it’s not too sweet and is sturdy enough to stand in for breakfast. And that is, after all, my main criteria for a successful cake.
This is pretty much my ideal autumn cake - sweet juicy fruit, nutty buckwheat, crunchy flaked almonds and a good kick of ginger. If you want, you can stir through some chopped crystallised ginger for a mega-hit. I'm not sure what I didn't do that.
- 150g (1 stick + 2 tablespoons) unsalted butter, softened
- 90g (1/2 cup) brown sugar
- 2 eggs, beaten
- 75g (5/8 cup) buckwheat flour
- 75 (3/4 cup) ground almonds
- 1 1/2 teaspoons dried ginger (or cinnamon if you prefer)
- 1/2 teaspoon bicarbonate of soda/baking soda
- A pinch of salt
- 6 or 7 plums, halved
- Ground almonds, to scatter on top
- Preheat the oven to 180C/350F and well grease an 8-inch springform cake tin.
- Beat together the butter and sugar until light and creamy. Gradually add the egg, continuing to beat all the time to prevent curdling.
- Fold through the buckwheat flour, ground almonds, ginger and bicarbonate of soda.
- Pour the batter into the cake tin and decorate with the plums and flaked almonds.
- Bake for about 35 - 45 minutes until firm, risen and golden brown. Leave to cool in the tin for about 10 minutes before removing.
Vaguely adapted from this nectarine and blueberry cake.