Wild Plums, Pluots and Black (Flower)Pepper Cake

My friend Mark gave me some beautiful just ripe pluots from his tree recently. I picked up a small container of wild plums from the farmer’s market the same day. Both fruit, along with the only black pepper mixture I use in my kitchen, Flower Pepper, which was given to me by another friend, Jesse, are the main ingredients for this very dense, moist everyday cake.

There is a cookbook I purchased last year, A New Way to Cake by Benjamina Ebuehi, that I pretty much adore. My recipe is a riff on one of the recipes from her book. I simple cannot say how densely moist it is, how the fruit and the black (flower)pepper create a magical flavor profile. No frosting, nothing la-di-dah about this one. It is a cake for sharing.

The little plums are the wild, the pluots are larger and not wild, but both beautiful.
Just ripe, no peeling necessary.
A thick batter, so the fruit stays right on top along with the almonds and more pepper.

Baked with a finish of real maple syrup brushed on top.
The black (flower)pepper just adds so much to the flavor, not to mention the beauty of this cake.

Wild Plums, Pluots and Black (Flower) Pepper Cake

For the recipe for making your own Flower Pepper, click on the link in the post.

Ingredients:

1 cup unsalted butter, softened to room temperature

1 cup superfine sugar/caster sugar (put in a food processor and pulse a few times to make finer if you do not have caster sugar)

1 teaspoon vanilla bean paste

4 teaspoons coarsely ground black pepper, divided (Flower Pepper or any good quality black pepper)

3 large eggs

1/2 cup all-purpose flour

2 cups almond flour

1 teaspoon baking powder

1/4 cup whole milk

4-6 ripe small plums, or pluots, or wild plums (can be a mixture of all) pitted and quartered

a small handful of slivered or sliced or chopped almonds

  1. Preheat oven to 350 degrees. Grease a springform pan and line with parchment paper.
  2. Using an electric mixer, beat together the softened butter, sugar, vanilla and 2 teaspoons of the black pepper until light and fluffy.
  3. Beat in the eggs one at a time until blended.
  4. In another bowl whisk together the all-purpose flour, the almond flour, baking powder and 1 teaspoon of the black pepper.
  5. Add the flour mixture gradually into the butter mixture. Using a wooden spoon stir in the milk until well blended. Scrape the batter into the prepared pan. This batter is rather thick so use your spoon to spread batter evenly.
  6. Arrange the quartered fruit on top of the batter. Just barely push down into the batter. Sprinkle the remaining 1 teaspoon black pepper over the top of the fruit and then the almonds.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan. Remove the sides of the pan and continue to cool on a wire rack. Right before serving brush the top of the cake with the maple syrup.

This recipe is a slight riff on a recipe in “The New Way to Cake” by Benjamin Ebuehi. Her recipe is “Plum and Black Pepper Cake”. Published by Page Street Publishing.

http://www.teresablackburnfoodstyling.com

4 thoughts on “Wild Plums, Pluots and Black (Flower)Pepper Cake

  1. Remind me to give you some to try…my friend Jesse Goldstein makes it and I did a hot link to the recipe he posted a number of years ago. It is perfect! If a pepper can be such?

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