When the seasons shift, even the subtle beginning, the scent of a promised change, I feel something stir inside me. Hopefulness? Gratitude? Openness? Whatever it is, it’s welcome.
The change of season lets nature flaunt its beauty.
I have in the past never ever appreciated whole heartedly the changing of seasons, it’s beauty and its bountiful supply that I have more recently started appreciating these days.I admit the realisation came to me bit late but it’s always never too late if one makes a conscious effort to learn new things.
Appreciating the seasons change & the seasons produce makes one feel so happy and enriching and not only that I have truly started enjoying the real taste of the produce.Winter is nearly here for us and we can feel the Mercury plummeting few more degree lower. I reckon in the coming two weeks, waking up in the morning will be a challenge. I am a morning person so change in weather seldom affects my morning rituals that I have deliberately instilled in my life. I have become more disciplined, more organised but sometimes lethargy still hangs around with last minute drama like an old bad habit. I know I have to work more on these areas.
In the beginning of Autumn, I had seen the juicy plums beautifully doting the produce section of the super market in all its majesty and I had promised myself to bake something delicious with it. On a recent visit to the supermarket, I realised, plums are almost on the way to bid us goodbye and oranges are taking up the centre stage.
I quickly grabbed two big packet of this beautiful fruit and made this delicious cake pairing it with Almonds. I have adapted this almond cake from Donna Hay magazine.
- 3 eggs
- 1 cup Self raising flour
- 1 cup Almond meal
- ¾ cup castor sugar
- 1 tsp vanilla extract
- 75g unsalted butter melted
- 1 tbsp almond extract or 2 tbsp Amaretto liqueur
- 5 to 6 plums halved
- ½ cup pure warm maple syrup or amaretto syrup ( refer notes)
- Slivered almond
- Using a Electric mixer, whisk eggs, sugar and vanilla extract for about 12 to 15 minutes or until the mix is pale and tripled in volume.
- Gradually add flour, meal, butter and almond extract or liqueur. Fold gently until well incorporated .
- Grease and line a 20cm spring form cake pan, arrange the halved plums and sprinkle 2 tsp of sugar. Top the plums with the above mixture and bake for about 40 minutes at a preheated oven of 160'C.
- Remove the pan and allow to cool completely. Gently turn it upside down. drizzle the warm maple syrup or Amaretto syrup. Allow few minutes for the cake to soak the syrup.
- Sprinkle slivered almonds and serve.