• The slice is this kind of cake which could be eaten whole for one dessert. Firstly – it is very thin so one piece is actually a half of a piece. Secondly – it is so light and tasty that you cannot resist to eat only one, or half piece. Today slice is crumble like pastry, the layer of marzipan (store bought or homemade - recipe here) and apricots with some crumble on the top. I used yellow apricots and black apricots (Aprium) which are a hybrid between apricots and plums (more apricots) and I realised that plums match perfectly to this slice as well. Enjoy!

     

    shallow pan 8 x 12 inch

     

    Ingredients:

    • 2/3 cup + 1 tablespoon butter, softened
    • ½ cup sugar
    • 1 egg
    • pinch of salt
    • 1 ½ + 2 tablespoons all purpose flour
    • ½ teaspoon baking powder
    • 3 tablespoons corn starch
    • 100 gr raw marzipan masse
    • 6-8 fresh apricots (or plums) sliced roughly

     

    In the bowl of a stand mixer place the softened butter, salt and sugar and beat until light and fluffy. Stir in egg, mix together. Add corn starch, baking powder and gradually add flour to the butter mixture still mixing on medium speed until the dough forms a ball. This dough is more sticky than usual so may not form exact ball but should be firm and elastic. When the dough is ready, remove it from the bowl, wrap in a cling film and let it cool in the fridge for 1- 2 hours.

    Preheat oven to 350°F. Line the baking pan with parchment paper.

    Remove the pastry from the fridge and divide it to 2/3 and 1/3. The smaller part wrap again and place into the freezer. The bigger part paste into the base of the baking pan by pressing down the dough with your hands. Roll out the marzipan masse into the pan size rectangular and place onto the dough. You can also cool the masse and grate on the biggest mesh of vegetable grater direct onto the pastry base. Place the slices of apricots (plums) on the top and sprinkle with the smaller part of pastry grated on the biggest mesh of vegetable grater. The fruits should be covered completely. Bake for 45 minutes. Cool and serve dusted with icing sugar.


     

    Category: Pastries/tarts.

    Tags: Apricots, marzipan, plums.

  • This is very easy to prepare tart, I would even say for beginners bakers. Shortbread crust, marzipan, plums – that is the secret of the dessert. If you like to bake seasonal this tart is a very good idea and I recommend to use blue plums (Italian plums). Simplicity of this dessert takes away nothing of its flavour, you will be delighted how wonderfully it melts in your mouth. Enjoy!

     

    1 tart ø 10 inch

     

    Base:

    • 2/3  cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla paste
    • 2 cups all purpose flour

    Filling:

    • 150 g marzipan (store bought or homemade – recipe here)
    • 300 g plums
    • 2 tablespoons turbinado sugar
    • 2 tablespoons sliced almonds

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Roll out marzipan to the circle the same size as pan bottom. Place the marzipan layer onto prepared pastry. Halve plums, remove pits. Arrange plums in the pan in the shape of rosette starting at outer side. Each fruit half should be half-laying and leans against the former one. Sprinkle with sugar and sliced almonds. Place the tart in fridge until oven is heated.

    Bake at 350°F for 45 minutes (until filling only slightly bubbles and the crust is golden brown). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags: almonds, autumn, marzipan, plums.

  • Everyone probably knows how tasty, soft and fluffy is sweet bread. I like very much all kind yeast bakes: babkas, sweet buns, pull apart breads… Yeast cakes are very versatile and match perfectly with many adds and seasonal fruits. Today choice is pull apart bread with mirabelle plums and cinnamon. Pull apart bread is a kind of many square buns standing vertically and together in one pan. A little Summer and a little Autumn in one fluffy, sweet-sour piece. Enjoy!

     

    loaf pan 9 x 5 inch

     

     Dough:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • 200 g mirabelle plums, pitted
    • 2 tablespoons butter, melted
    • 2 tablespoons sugar
    • 1 teaspoon cinnamon

    Icing:

    • ½ cup icing sugar
    • 2-3 tablespoons warm water

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the pan.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Brush with melted butter evenly and sprinkle with sugar mixed with cinnamon. Cut into six strips (each 4 inch wide and 12 inch high). Place few halved mirabelle plums on each strip. Make two stacks, each made of three strips, laying one strip on top of the another spread side up. Work carefully to avoid falling down plums. Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30-35 minutes until light brown in colour. If the bread will get burned on the top to quickly cover it with aluminium foil, especially the ends. Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


     

    Category: Yeast cakes.

    Tags: cinnamon, plums, yeast.

  • I found recipe for this cake on Instagram and it caught my eyes because the method of preparing is not as usual for this kind of cakes. All ingredients are layered in a bowl without mixing them. The cake rises and after baking is fluffy and soft. Original recipe contained traditional ingredients but I transformed it into vegan version to check how it will be work. If you want to make non-vegan cake just use common eggs and cow milk, the rest is the same. Enjoy!

     

    spring pan ø 9 inch

     

     Dough:

    • 1 ½ cups bread flour
    • 6 teaspoons dried yeast
    • ½ cup sugar
    • ¾ cup almond milk, lukewarm
    • pinch of salt
    • 3 vegan eggs*
    • ¾ cup canola oil
    • 1 teaspoon vanilla extract
    • 1 ½ cups bread flour

    Topping:

    • 200 g plums, blue (Italian)
    • 100 g rolled oats
    • 100 g walnuts
    • 1 tablespoon coconut oil

     

    *prepare 0.5 hour earlier vegan eggs: place in a bowl 3 tablespoons ground chia seeds or flax seeds and pour ¾ cup water over. Let stand for half hour. It will become thick, jelly like mixture.

    Place in a large bowl all cake ingredients layered them in order as mentioned in recipe. Let stand in a warm place for 1.5-2 hours to rise and double in size.

    Grease the pan and line bottom with parchment paper. When the dough is ready mix it with wooden spoon and transfer to the pan. Halve plums, remove pits. Place plums on the top of cake mixture, cut side up.  Set the pan aside for 15-20 minutes in a warm place and preheat oven to 325°F. Meanwhile prepare topping: process oats and walnuts in a food processor or blender until small crumbs. Add coconut oil and mix until come together. Sprinkle this mixture over the plums on the cake. Bake 35-40 minutes (until the cake is golden brown and dry inside). After baking you may broil the top for 3 minutes.  


     

    Category: Yeast cakes.

    Tags: plums, vegan, yeast.