Wednesday, April 18, 2012

Black Dorris Plum and Rhubarb Cake

I came up with this recipe after seeing some rhubarb at the French Markets in Parnell and remembering how much I used to love it when my grandma cooked it for me. I'd have it on top of muesli, or for dessert with ice cream. Delicious. So I cooked the rhubarb up by simmering it in some pear juice with a bit of sugar, and then decided to combine in with some black plums in a cinnamony cake. I made one of these cakes as a trial and cut it up to be sold by the slice at Eightthirty; the entire thing was demolished in a few hours and I've had such good feedback that I'm going to add it to my official menu. 


organic vanilla extract
organic eggs
organic milk
tinned black dorris plums
stewed rhubarb

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