The popular tradition of Plum Cakes started in medieval England. It is the ritual of observing fast and abstaining from any kind of feast before Christmas. As per the custom, in the Christmas Eve, a rich buttered porridge is prepared with oats, dried fruits, spices and honey, eventually turning into a Christmas pudding. People started using the same ingredients and made fruitcakes with plums and other dried fruits to celebrate Christmas. It is believed, that is how plum cakes came into existence as a traditional dessert.
Plum Cakes are the staple dessert enjoyed by friends and families. Preparing this special dessert at home makes the festival extra special for the loved one. Here’s a wonderful recipe of Plum Cake.
By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.
• 250 gm refined flour
• 150 gm brown sugar
• 30 gm almonds
• 30 gm walnuts
• 1/4 cup milk
• 150 gm Unsalted butter
• 1 teaspoon powdered cinnamon
• 100 gm prunes
• 5 drop vanilla essence
• 2 teaspoon baking powder
Method of Preparation:
• Take a large bowl and sieve together the flour and the baking powder. Keep it aside. Now in another bowl mix together the brown sugar and butter, till the sugar dissolves completely. Take the help of an electric blender. Now break the eggs and add them one by one. Keep beating the mixture till it is light and frothy and stiff peaks are formed.
• Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring so that a homogeneous mixture is formed. Add the milk and the vanilla essence and mix. Add the cinnamon powder and blend well. Allow the batter to rest for 10 minutes.
• Meanwhile chop the nuts and the prunes finely. Mix in the batter. Beat well again. reserve some nuts that you can put on top of the cake. Now pre-heat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Add the batter.
• Bake at 180 degrees for one hour or at 200 degrees for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer to check if the cake is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.
• Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, till the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture into two parts and then add the two colours of your choice in both the parts. Put them in separate icing bags and use them to rave up your cake. You can also use gems and chocolate chips to decorate your cake.
THAI VEG YELLOW CURRY
• 40 gm Broccoli
• 30 gm French Beans
• 30 gm Baby corn
• 30 gm Carrot
• 30 gm Zucchini
• 30 gm Thai yellow curry paste
• 250 ml coconut milk
• 30 gm Cherry egg plant
• 10 gm Kaffir lime leaves
• 30 gm Sweet basil leaves
• 6 gm Sugar
• 5 gm Salt
• 5 gm Aromat (veg seasoning powder)
METHOD OF PREPRATION:
• Slice broccoli into florets, beans and baby corn into batons, carrot and zucchini into slices.
• Blanch broccoli, beans, baby corn and carrot and keep aside. Peel in the middle string of the kaffir lime leaves and tear it into two and keep aside.
• Peel out the leaves of sweet basil leaves keep it aside. In a pan pour in coconut milk and green curry paste along with kaffir lime leaves, cherry egg-plant. Stir well and bring it to boil.
• Add in the mixed vegetables and boil it for few minutes. Season it with salt, sugar, chinese seasoning.
• Finish it with sweet basil leaves and serve hot in a bowl with a garnish of chillies and sprig of basil leaves on top.
In a large pot or pan, sauté the onion in oil or spray over medium heat—stirring only occasionally—until it begins to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Cover and bring to a boil over medium heat. Once boiling, remove the lid and check for doneness. If broccoli is not yet soft, continue to cook until desired broccoli softness is reached. Remove from heat, stir in lime, and garnish as desired. Leftover sauce will thicken considerably in the fridge because coconut milk thickens when chilled, so just reheat and then add a little extra milk if needed to thin it out again.
Instant Pot Version: In saute mode, cook the onions and oil about a minute, or until onion starts to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Close and seal, then cook on manual for 3 minutes. Do a natural pressure release. Stir in lime, and garnish.