I love plums. The smell of them takes me back to being a kid running loose in my aunt and uncle’s orchard. My tribe of cousins and I were forever in trouble for climbing the trees and attempting to scoff all the fruit before it was ripe (hello tummy aches). We’d tear strips of fluffy lichen off the plum trees, and fashion them as beards, and attempt to feed plums to the ponies in the next paddock. These delicious, juicy little fruits are in season now and what better way to make the most of their abundance than by making plum-cake? This recipe/video by Thomas Blanchard is particularly tasty – I love the floating typography.
The Jubilee would be that much tastier if I had a Garden Cake on hand to celebrate with. Made by Mimi Thorisson, it’s two slabs of meringue sandwiched together by cream, and decorated with wildflowers and fruit… very reminiscent of that New Zealand classic, the Pavlova.
Love like a sunset… or a delicious yoghurt lemon syrup loaf baking in the oven?
My boyfriend really likes cake, and he bought me a loaf pan – so I’ve been on a bit of a baking spree. I nabbed the recipe for this loaf out of Viva – the New Zealand Herald’s weekly lifestyle supplement. It’s moist, suitably dense (a slice is definitely enough to make me feel full), and to be honest, sweet enough to eat without all the syrup hoo-ha.
Yoghurt lemon syrup loaf
125g butter, softened
3 teaspoons lemon zest
1 cup caster sugar
1 cup self raising flour
1/2 cup Greek style yoghurt, plus extra to serve
2 small lemons, sliced
1/4 cup caster sugar, extra
1/2 cup water
1. Preheat oven to 160C. Cream the butter, lemon and sugar until pale.
2. Add the eggs one at a time, beating after each addition. Fold in the flour and the yoghurt then spoon into a greased loaf tin and bake for approximately 40 minutes or until the loaf springs back when lightly touched.
3. Put the sliced lemons, sugar and water into a saucepan and simmer for 15 minutes or until syrupy. Spoon over the loaf before dusting with icing sugar and serving with extra yoghurt.