My thoughts exactly.
When I was browsing the fruit section in my local supermarket, these caught my eye. Described as a ‘limited edition speciality stonefruit’, I was intrigued so had to buy them.
When I got home, I searched the internet to find out more.
A summer fruit resembling a plum, the plumogranate has a rich, red colour flesh, apparently packed with the superfood qualities of a pomegranate and an intense, sweet taste of a plum. Originally developed in Israel, where these were sourced, they are also grown in California.
I never need much of an excuse to bake a cake and wanted to use these. ( You can use fresh plums, or fresh apricots, as a substitute). That said, these plumogranates would be wonderful in a clafoutis, a tarte tatin, or just enjoyed freshly eaten.
This cake is wonderfully moist, full of juicy, sweet fruit with a hint of orange. It could be served with coffee as a morning cake, with afternoon tea, or perhaps as a dessert with cream. I have to say, a day after baking (life doesn’t always allow me to bake, photograph, upload and post in the same day), the colour of this fruit is an even more intense burgundy red and the cake beautifully moist, so enhancing the flavour further.
The possibilities for using this fruit are endless. Too bad they were a ‘limited edition’…
- 165g unsalted butter, or soft margarine, room temperature
- 200g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon Fleur de Sel, ground or, 1/4 teaspoon salt
- 115g soft brown sugar
- 130g granulated sugar
- 3 eggs
- 1 teaspoon of vanilla paste
- zest of 1 orange
- 60ml sour cream
- 4 plumogranates, rinsed, pitted and cut into eighths
- Icing sugar, for dusting
- Pre-heat the oven to 190 degrees C, or Gas Mark 5.
- Prepare an 8 inch, or 9 inch, spring form pan by greasing and lining the base with parchment paper.
- Sift together the flour, baking powder and salt. Mix together to incorporate ingredients fully.
- In the bowl of a free standing mixer, beat both the sugars and butter (or margarine) together. Add the eggs, one at time and beat until fully mixed. Add the vanilla paste and orange zest and beat further. Add half the flour mixture and then the sour cream. Mix further, combining the remaining flour mixture.
- Pour the batter into the prepared tin and spread evenly. Put the cut plumogranates in a sieve (over a bowl) and sprinkle a little flour over them. Toss them, ensuring that they get a light covering of flour. (This prevents them 'sinking' in the cake). Arrange the plumogranates on the top of the batter mixture, ensuring that they are equally spaced.
- Bake for approximately 25 minutes until the cake becomes a light golden colour. Loosely cover the cake and tin with foil and return to the oven for a further 25 to 30 minutes, checking after 25 minutes. Test to see whether the cake is fully baked.
- Once baked, remove from the oven, uncover and allow to cool fully in the tin. Once cooled, loosen the cake with a sharp knife.
- Dust with icing sugar and serve.
Source: Adapted from Martha Stewart ‘Living’