Post-Its might be my favorite office supply. When I really need to remember something, I write it on a sticky note and put it on the back of my phone. I prefer those physical scraps of paper to electronic notifications. My memory isn’t so reliable on what’s important, but I have knack for recalling useless information.
When I was at the market in our neighborhood, I saw the most adorable tiny yellow and purple plums. Despite being consumed with my hectic weekly routine, I couldn’t get them out of my head, so I went back to buy them. I made a gluten-free plum spelt cake where the fruit disappeared into the batter as the cake baked.
Plum Spelt Cake
Adapted from Ripe: A Cook in the Orchard by Nigel Slater
Makes 8-inch square cake
10 tablespoons unsalted butter, softened
3/4 plus 1 tablespoon granulated sugar
3 large eggs, lightly beaten
3/4 cup spelt flour
1-1/2 teaspoons baking powder
2/3 cup ground almonds
3/4 pound small plums, putted and halved
Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment.
Using an electric mixer, in a large bowl cream the butter and 3/4 cup sugar until light and fluffy. Slowly beat in the eggs until fully incorporated.
In a medium bowl, combine the flour, baking powder and almonds. Carefully fold the dry ingredients into the wet ingredients until just combined. Transfer the batter to the prepared cake pan. Press the plums into the top and sprinkle with the remaining sugar.
Bake the cake for 45 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. If the cake is browning too fast, loosely cover with foil for the last 10 minutes of baking. Let the cake cool in the pan before dusting with confectioner’s sugar and serving.