Posts Tagged ‘cardamom’

‘Save the plums’ jam

6 October 2020

October 6th. Reliably, like every year in early October, there is a bowl full of old plums in my kitchen. They are already at varying degrees of bruised, shrivelled, and slightly alcoholic. They’ve been there for a week. I don’t think it’s intentional, but always during the last shimmer of plum season I buy lots, and only ever manage to save them in the nick of time, with jam.

I cut up the plums yesterday, mixed them with just under half their weight in sugar, added the juice of one lemon, and let them macerate overnight in the fridge, stirring once or twice as the sugar tends to slide to the bottom.

Now to figure out whether to add anything. I usually turn to ginger or bay leaf with plums, but today I am wondering — cardamom?

Save the plums’ jam

1kg plums
850g light brown sugar
Juice from 1 lemon
Optional: 6 pounded cardamom pods / one or two bay leaves / finely cut ginger

Wash and pit the plums. In a bowl, mix together the plums, sugar, lemon juice, and the spices or herbs if using. Cover and leave to macerate overnight in the fridge. Stir once or twice as the sugar will sink to the bottom.

The next day, transfer the mixture to a heavy-bottomed saucepan, bring to a boil, and cook at a lively simmer for about 15 minutes, stirring regularly.

Meanwhile, in another pan half-filled with water, bring to a boil and sterilize 3 or 4 jars for 5 minutes.

Once the simmer slows down and the jam is ready, scoop the jam into the jars and close the lid immediately.

[ => To check that the jam is setting, place a spoonful in a saucepan in the fridge for a few minutes and check that the liquid is starting to run thick.]

Wait a few weeks, if possible, before using.

Earlier ‘save-the-plums’ jam ventures:

Greengage plum jam with lemon and bay leaf
Damson and Victoria plum jam with lemon and ginger
Plum jam with candied ginger

Pear and almond cake with honey and cardamom

4 October 2020

October 4th. It’s been raining for days. Not a downpour, a steady mizzle. The occasional interruption a pause — a tease, to lure us outside — but never long enough to be safe from the next drizzle. Everything is steeped, the grass is shimmering.

Looking out, droplets dribbling down the window like sea spray, it feels like the earth may drown. We need a buoy. A book, a game, a film? A cake.

This recipe is a variation on one I found on the blog My Darling Lemon Thyme a few weeks ago while looking for a dairy-free pear cake (it happens to also be gluten-free). It’s an excellent recipe and I’ve used it a couple of times since for riffs and improvisations. This latest incarnation is worth writing down.

Almond and pear cake with honey and cardamom based on the Spiced Pear and Almond Cake from My Darling Lemon Thyme

4 eggs
120g (2/3 cup) soft brown sugar
Scraped seeds of one vanilla bean or a teaspoon vanilla extract
Zest from one lemon
80ml (1/3 cup) extra virgin olive oil
200g ground almonds
120g white spelt flour (or use 300g almonds and 45g rice flour)
1 tsp baking powder
2 tsps ground cardamom seeds
2 tsps ground ginger
Two generous pinches of salt
300g peeled and finely chopped pears (I had little pears and used 6 or 7 in total)
2 Tbsps runny honey
A handful of flaked (sliced) almonds
Icing sugar (optional) for dusting

Preheat oven to 180°C. Oil a cake tin and line it with parchment paper. [The quantity works for a 30 x 10cm loaf or 23cm round tin.]

Beat the eggs, sugar, and vanilla vigorously for 5 minutes.

Add the lemon zest and the olive oil gradually, beating to incorporate completely.

Add the ground almonds, sifted flour, baking powder, cardamom, one teaspoon of ginger, and the salt. Mix until just uniformly combined.

Peel, core, and cut the pears. Toss in a bowl with the honey and the other teaspoon of ginger.

Gently mix the pears into the batter, scrape the mix into the cake tin, and cover with the flaked almonds. Slide the cake into the oven and bake for 40 to 45 minutes, until a knife or skewer comes out clean.

Let cool in the tin for about 10 minutes before de-moulding. Serve warm or at room temperature.

The cake keeps for a few days (at room temperature for about 24 hours and then preferably in the fridge).


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