PRIVATE RECIPE

Italian Plum Cake

6 plums, preferably firm and slightly underripe. Italian prune plums are best in this recipe. Juice of half a lemon 2 tbsp. brown sugar 1 tsp. apple pectin 3⁄4 cup white sugar ½ cup butter 1 tsp. vanilla 2 eggs ½ cup gluten-free flour (use regular cake flour if gluten is not an issue) 1 tsp. xanthan gum (optional but needed in gluten-free version) 1 cup almond meal 1 tsp. baking powder ½ tsp. baking soda 1 tsp. cinnamon ¼ tsp. fennel pollen (substitute 1 tsp. toasted fennel seeds) 1 tsp. fresh ground ginger (substitute powdered ginger)

Preheat oven to 340° F. Grease the inside of an 8" cake pan and line it with parchment. Cut the plums in half (remove pits) and place flat-side down in a nice pattern. Sprinkle with juice of half a lemon, some brown sugar, and apple pectin powder if you have some. The pectin will help the plums become jammy. Cream together the sugar and butter. Add the eggs and vanilla. Continue to cream mixture in a stand mixer until light and fluffy. Sift together the dry ingredients then add them to the butter mixture a little at a time, until they are well incorporated. Pour gently over the plums, ensuring the batter covers the entire pan. Bake for 40 to 50 minutes, testing with a toothpick at 40 minutes. It is done when it springs back and the toothpick comes out dry. Let cool and invert onto a flat cake plate. Sprinkle with berry sugar if the plums were tart. Gluten Free/Dairy Free. Serves 8 Softer, sweeter varieties of plums will give your dish lovely taste and colour but please use a little more lemon juice with sweeter, riper fruit. s BC Notary Laurie Salvador practises at Salvador Davis & Co. in Sidney.

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