Sunday, August 9, 2020

A Plum Job

Yes, I like everything about the plum- the color, the texture, the taste. Plums are in season now locally-though, because they aren't the easiest to grow near my hometown, we travel about 200 miles to the Western Maryland Mountain town of Thurmont to visit an orchard where the produce is prime. Pryors Orchard has Santa Rosa plums now at their peak. In their open market, they pick and pack the produce by hand. With the COVID restrictions, masks are required and the workers do the handling. 

Plums are good sources of soluble fiber and Vitamin C. They have a low glycemic index and phytochemicals, that may function as antioxidants in our diets.

The sourdough "upside down cake" pictured above is a recipe from Valerie at Beets and Bones.  The cake is made with my whole rye sourdough starter, Kamut and spelt grains. Since I grind my grains at home in the counter top flour mill, this recipe had my name on it. This recipe is whole grain, without much added sugar. The grains are good sources of iron, magnesium, the B vitamins, Manganese and Selenium. Whole grains are good sources of fiber, combined with that in the plums-we have a winner!

I made these mini plum cakes earlier in the week when I only had 1 plum.

Mini Plum Cakes

(Makes 4 individual servings)

Beat sugar and egg well.
1 egg
3 tablespoon sugar

Cream with butter.
5 Tablespoon butter (at room temperature)

In a separate bowl, mix almond meal, baking powder, salt and flours. Stir in grated lemon.
3 Tablespoon almond meal
5/8 teaspoon baking powder
Pinch salt
1/2 cup spelt flour
3 Tablespoon whole wheat flour
Zest from 1 lemon

Mix yogurt with lemon juice.
1/4 cup nonfat plain yogurt
1/2 teaspoon lemon juice

Alternately add dry flour mix to mixing bowl with liquid ingredients. Mix just until flours are incorporated. Divide into small baking dishes or muffins cups. (about 1/4 cup batter each).

Mix plums and remaining almond meal.
1 large plum, seeded and chopped
1 Tablespoon almond meal

Sprinkle over top of each baking dish.

Bake in 350 F oven for 30 minutes.

 I will make the Plum Clafouti later when only the smaller plums are available.

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