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olive oil cake with verry cherry plums

7/30/2019

Recipe by Lindsay Berhane (@sugarloafATL), in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com

Ingredients:

1/2 lb. Very Cherry Plums, pitted and sliced 1/4" thick
1 TB raw sugar (can use granulated instead)

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 cup granulated sugar
1 egg
1/2 cup whole milk
1/2 cup high quality extra virgin olive oil

Caramel:
4 TB. unsalted butter
3/4 cup. light brown sugar

Pre-heat oven to 350 degrees.
Toss sliced cherry plums and sugar in a bowl, and let sit at room temp for at least 15 minutes to macerate (release juices).
Meanwhile, in the bowl of a stand mixer (or using hand beaters), combine egg and sugar. Mix on medium high speed for 5-10 minutes until whipped and light in color (should form soft ribbons when you lift the whisk up). In a separate bowl, combine milk and olive oil. In a separate medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients and wet ingredients in 2 alternating additions, mixing for about 30 seconds in between additions until all ingredients are well incorporated. Set aside.
Spray a 9" x 2" cake pan (can also use a skillet) with cooking spray, making sure to spray the sides (don't worry about the bottom). Place cake pan on low heat on the stove top, and melt the butter and brown sugar, stirring until combined (about 1-2 min). Strain out the juices from the bowl of sliced plums, and add the juices to the caramel in the cake pan, whisking to combine. Then, arrange the sliced plums in the bottom of the cake pan, nestling them in the caramel sauce. Next, pour the cake batter over top to cover.
Bake in middle rack of the oven at 350 degrees for about an hour (check after 50 min), until a toothpick inserted in the middle comes out clean.
Let cool for 1 hour. Once the cake is cooled, but bottom is still just slightly warm, run a small knife around the edge of the cake pan to loosen the edges. Flip the pan upside down onto a plate or cake stand, and gently lift up. Top with freshly sliced cherry plums if desired. Enjoy!

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Chai spiced verry cherry plum galette

7/21/2019

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Recipe by Lindsay Berhane (@sugarloafATL), in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com

Crust: (makes enough for 2 pies, will have extra)
3 ½ cups all-purpose flour
10.5 oz. unsalted butter, cubed and chilled
2 tsp. fine sea salt
2/3 cup ice cold water

Whisk together flour and salt in a bowl (can mix by hand, or use a stand mixer with whisk attachment).
Add cold, cubed butter and mix on low speed until butter is incorporated into pea-sized clumps (if mixing by hand, break up butter chunks loosely by rubbing between your fingers, tossing often to make sure it is evenly incorporated. Work quickly so butter does not get warm/soft).
Add in cold water in increments, mixing with hands to incorporate, until dough is hydrated and not crumbly. Be careful not to over mix, you still want to see traces of butter in the dough.
Cut dough in half, flatten each half into discs, and wrap in saran wrap. Chill until firm, at leat 45 min. *you will only use one disc for this galette, can freeze the other disc of dough for later use.

Filling:
3 lbs. Verry Cherry Plums, sliced ¼” thick, pits removed
5 TB granulated sugar, divided
1 tsp. chai spice blend (*optional, can find spice blends online or can make your own)
¼ cup almond flour
1 TB all-purpose flour
Egg wash- 1 egg yolk + 1 TB heavy cream or water

Toss sliced plums in a bowl with 2 TB sugar, and 1 tsp. chai spice, and let sit at room temp for 10 min.
In a small bowl, whisk together almond flour, all-purpose flour, and remaining 3 TB sugar. Set aside.
Make the egg wash in a small bowl by whisking together the egg yolk and cream (or water), set aside.

Galette Assembly:

Preheat oven to 375 degrees, and set oven rack to middle position.
Roll out 1 disc of pie dough on a floured surface with a rolling pin, til 1/8” thick. You want it to be roughly an even circle, but don’t worry about the edges being perfect.
Place dough on a sheet tray lined with parchment paper or aluminum foil.
Sprinkle bottom of crust with almond flour mixture, leaving about 2” of room around the edges.
Assemble plum slices on top, however you wish, making sure to include any extra juices leftover in the bowl, again leaving about 2” of room around the edges.
Fold over the edge of the dough up to where it meets the fruit, all the way around, lightly pressing as you go.
Brush the edges of the galette with the egg wash, using a pastry brush. Sprinkle with raw turbinado sugar if desired.
Bake at 375 degrees for 45 minutes, then turn oven down to 350 degrees and continue baking for another 35 minutes, until crust is dark golden brown and plum juices are bubbling.

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olive oil cake with verry cherry plums

Chai spiced verry cherry plum galette

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