This dessert soars! Truly.
If you read Blue Cayenne regularly, you know that I have a love affair with plums. I can’t be sure, but I think I would choose plums if I were stranded on a dessert desert island. That and vanilla ice cream and a good Malbec.
This recipe is from a dessert cookbook co-authored by Yotam Ottolenghi and Helen Goh. You remember Ottolenghi, of course. I’ve written about him a number of times on Blue Cayenne. He is the Israeli-born London superstar chef and restauranteur with five best-selling cookbooks and a unique way of incorporating Middle Eastern flavors into mostly vegetarian-forward dishes. Goh is a Malaysian-born Austrailian-raised chef who has worked with Ottolenghi for ten years as the lead product developer for his food businesses. (She also has a Ph.D. in psychology!) Together, they have written a dessert cookbook titled Sweet. You can buy their book here.
Today’s Blue Cayenne recipe post is for an Almond Butter Cake With Cardamom and Baked Plums from the Ottolenghi/Goh book. The forward to the recipe recounts Goh, then pastry chef at Melbourne’s Donovans, searching for an extra- special dessert to serve to two VIP guests at the restaurant. She served this cake with baked Morello cherries to wild applause. Here is my adaptation of that recipe.
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