Tag Archives: plum cake

Plum and polenta cake and hawk-eyed osteopathic surgeons

plumpolentacake

We went to hospital at the end of last week for a follow-up on Léo’s broken wrists. After the usual palaver of negotiating the maze-like corridors, locating the original x-rays (I now refuse to take responsibilty for images, having once turned up for a follow-up visit of my own armed with x-rays of my dog’s hip) and being on the receiving end of a particularly vicious swing door, we finally saw the surgeon who cheerfully proclaimed Léo’s right wrist to be healing beautifully. I assumed this meant that the left one wasn’t and anxiously enquired ‘and the left one?’ The doctor gave a classic double take and burst into peals of laughter saying ‘oh mon dieu! He broke BOTH wrists? How did he manage to do that? Who actually breaks both wrists at the same time?’ I had naively imagined that the fact that both wrists bore hefty casts might have been a clue as to the extent of his injuries, but apparently not. Tempted as I was to find out just how hilarious he would find a broken jaw, I resisted and, once again, poor Léo had to recount the story of the day he thought he could fly…

Ingredients

20g agave syrup

400g plums, pitted

130g ground almonds

150g spelt flour

150g polenta

1 teaspoon baking powder

pinch of salt

150ml honey

180g natural Greek yoghurt

4 large free-range eggs, beaten

180ml olive oil

Preheat the oven to 170°C. Put the plums and agave syrup into a saucepan and bring to a gentle boil, before lowering the heat and leaving to caramelise for a few minutes. Remove from heat and set aside. Blend the almonds, spelt flour, polenta, baking powder and salt in a bowl. In a separate bowl mix the eggs, honey, yoghurt and olive oil together well. Add the wet ingredients to the dry ingredients, folding thoroughly. Stir in the plums, transfer the mixture to a loose-bottomed cake tin and bake for 40 minutes. Leave to cool and serve.