Tag Archives: cardamom

Spiced Plum Cake with streusel

 What could be better than a moist and sweet cake that takes minutes to put together? I always like to explore different butter cake recipes; I’ve tried to use different types of flour, with milk or yogurt.. Actually, most of the recipes turned out good. But for the seasonal autumn recipe, I decided to add spices and crunchy streusel to make it more rich. Spiced plum cake with streusel toppingThe cake is warmly spiced, plus ripe plums make it more soft. It is so delicious and yet so easy. Perfect as a midday treat! It’s also good and tasty on the next day, in case if you got any leftovers, though it never lasts long. 🙂 It goes really well with a dollop of mascarpone. You can sprinkle the cake with icing sugar, or pour over a maple syrup, but for me the cake has enough sweetness.Aromatic Plum cake

Spiced Plum Cake with streusel

  • Servings: 6-8
  • Difficulty: easy
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* In stead of store-bought almond powder, I suggest to buy whole almonds, dry-roast them and then blend into powder. Walnuts are also nice and can be used instead of almonds.
IngredientsSpiced cake with plums
7-8 plums, firm but ripe, pitted and cut into fourths or sixths (I used dark and yellow plums)
110g butter, at room temperature
70g brown sugar
2 eggs, at room temperature
1/2 tsp vanilla extract
100g plain flour
20g cornflour
50g almond powder*
1/2 tsp baking powder
a pinch of salt
1/2-1/3 tsp cardamom, finely ground
1/2 tsp cinnamon
1/4 tsp nutmeg, finely ground
1/6 tsp cloves, finely ground
60g yogurt (I used lowfat, but full fat is ok too)
Streusel
40g wholewheat flour or fine oats
15g butter, soft
20-30g demerara or white sugar
1-2 Tbsp walnuts or pistachios, roughly chopped
For serving
mascarpone or whipped cream
maple syrup, if desired
Method
  1. Preheat oven to 180C. Grease a 18cm cake tin (you can use 10-15cm cake tin also, the cake will be higher; or 20cm round tin is ok too).
  2. Cream butter and brown sugar until pale and fluffy. Mix in eggs one at a time (don’t over-beat, just stir to combine).
  3. Mix together flours, almond powder, salt and all spices. Add to the egg mixture a little bit at a time. Finally add yogurt.
  4. Spoon mixture into the cake tin. Individually place plums at an angle to make rings, using gentle pressure to push them slightly into batter. Leave about 2cm between each plum.
  5. For the streusel, mix the butter into flour. Add sugar, nuts and combine until it resembles coarse crumbs. Sprinkle over the cake.
  6. Bake for 45-50 minutes. Once baked remover from the oven and allow to cool 10 minutes before serving.
  7. Slice and serve with a dollop of mascarpone or whipped cream. If it’s not enough sweet, pour over the cake maple syrup.
Enjoy the cake with a nice cup of hot tea!

Cake with plums and spices

Red currants ‘n’ cardamom Muffins

 Some time ago in Russia, small cakes-muffins-were called keksi, but since muffins’ popularization many people call them muffins! I think, almost all people like muffins, and may be some of you have a special recipe or ingredient. I do like experiment with flours and spices; I’ve bought soy flour recently and trying to use, I don’t see much difference with it so far.. If you know any good ways or recipes to use it, I would appreciate if you share it with me. 
Muffins
 So, about other additions to muffins batter, berries are one of my favorite. Raspberry is best-loved, but what about currants? I’ve seen in a blogosphere couple posts with it, and surprised, that it is not widely-grown and not quite  popular. Poor berries, if only they knew how underrated they are. When I lived in Russia, I ate lots of black, red and white currants. There were too many of blackcurrant bushes in parents garden, so I even dislike to pick them up.. Twigs of sour and bright redcurrants were easier to pick – straight away to my mouth! 😀 Blackcurrant in Russia is like blueberry in USA, has similar shape and taste, interchangeable berries.
 
 Today recipe combines Russian and Eastern flavours – red currants and cardamom. Enjoy!
Red currant

Red currants ‘n’ cardamom Muffins

  • Servings: 6-7 medium muffins
  • Difficulty: easy
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Ingredients

70g plain flour/all-purpose
3/4 tsp baking powder
1/4 baking soda
a pinch of salt
1/2 tsp cardamom, finely crushed seeds
30g soy flour
25g wholemeal flour
30g ground flaxseed
1 egg
2 Tbsp sunflower oil
70g kefir (or sub with yogurt)
80-90g liquid honey (I used dark one)
120-140g red currants, or mix of red and black (or sub with blueberries)
 
Method
  • In a large bowl, beat egg and honey, add kefir, oil, and stir. Sift the flours, baking powder and soda, salt, add flaxseed and cardamom into egg mixture. Combine.
  • Lightly cover berries in a flour, then carefully fold them into the batter. If using frozen currants, don’t defreeze them, add to the batter straight from the freezer.
  • Fill muffin tins or one cake tin and bake in preheated 180C/350F oven for 20-25 minutes.
Red currant & cardamom Muffins