BakeSlave

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Lazy Plum & Frangipane

Ready for the oven!

Ready for the oven!

It does seem like a hanging title, doesn’t it?

“Lazy Plum and Frangipane”.

The closing bracket of “tart” is common but this rustic, all-in-one easy (i.e. lazy, hurrah!) recipe is a big bonus for like-minded individuals who:

(a) have guests who pop by at tea (or dinner) unexpectedly, or,

(b) want to clear out some over-ripe (or in my case, under-ripe fruits), OR,

(c) just want a heart-hugging delicious simple dessert to have with a huge dollop of vanilla bean ice-cream and don’t want to faff about with making shortcrust pastry.

I suppose it isn’t too hard to deduce which category describes me!

This recipe was gleaned from Sorted Food’s Plum Frangipane recipe. Take it from me; it is super easy. It is not a bake that you need to tiptoe around (like soufflés) or one that requires defying gravity (like angel food cake). You can be heavy-handed or have two left thumbs and I guarantee you still can and will ace this.

All you need to make this speedy non-tart are:

100 g almond meal
70 g sugar (the original Sorted Food recipe called for 100 g of sugar)
100 g unsalted butter, melted
2 large eggs
50 g self-raising flour
2 plums, pitted and sliced into slivers

First, sort out your plums. Slice a plum in half and remove the pit. Then, with the sliced surface on the cutting board, proceed to slice the plum hemisphere into thin slivers. (Okay, that’s the only convoluted instruction I can muster at this hour.)

Melt the butter in a microwave and set it aside.

In a mixing bowl, measure your dry ingredients. I used less sugar than what the original recipe called for. I think this can still satisfy anyone with a sweet tooth. If the sugar reduction doesn’t cut it for you, then may I suggest drizzling some nice fragrant honey over your warm baked frangipane before you tuck in!

Whisk in the eggs and melted butter until evenly incorporated. To bake, a fluted tart pan with removable bottom would yield pretty results. I had a 6 inch shallow round cake tin and a couple of small fluted tart tins – and it still worked.

The frangipane will not rise as spectacularly as cake does, so you could get away with filling the frangipane up to 2/3 of the way. Then arrange the sliced plums.

My other small riff from the Sorted Food’s recipe is to pour some cinnamon streusel (which I had leftover from a previous bake) around the rim of the round tin, and I also had a tiny packet (leftover) of raw sugar which I sprinkled on top of the plums, hoping for a nice caramelisation.

The plum & frangipane needed approximately 30 minutes in my 180ºC oven though, which was an additional 5 minutes than what was originally suggested. Perhaps it had something to do with me committing the cardinal baking sin of constantly (actually, impatiently) opening the oven door to inspect the doneness. I couldn’t help it! The cinnamon streusel smelt soooooo good.

Fresh from the oven!

Fresh from the oven!

Guess what we are having for dessert tonight? 😀

Bake Someone Happy! Xoxoxo

 

 

Let it brie and forever hold your peas....or lettuce know how you feel:

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