Plum and Blackberry Torta with a 鈥淧lums in the Park鈥� Martini
Plum and Blackberry Torta
Poached plums
6 medium plums or 12 small Victoria plums
100g castor sugar
100ml water
1 teaspoon vanilla extract
Method
Cut the plums in half and set aside.
Simmer the sugar, water and vanilla until syrupy but not thick.
Add the plums and simmer for 5 minutes.
Turn off and allow to cool and cook through in the liquor.
125g castor sugar
1 egg
125ml buttermilk
225g self raising flour
60g melted butter
125g blackberries
1 teaspoon cinnamon
1 tablespoon Demerara sugar
Method
Set the oven to 170oc and butter and line a baking tin or dish with parchment paper.
Whisk the egg and sugar and mix in the buttermilk.
Add the flour and whisk to a smooth batter with the melted butter.
Spoon into the tin and smooth off the top.
Remove plums from juice and press into the batter.
Dot around the blackberries and bake for about 25 minutes or until an inserted skewer comes out clean.
Mix the cinnamon and Demerara sugar together and sprinkle over the hot cake.
Cool and cut into slices.
“Plums in the Park” Martini
75ml of plum cooking liquor
Pinch cinnamon
1 teaspoon honey
35ml gin
2 teaspoons lemon juice
Method
Place 6 ice cubes in a cocktail shaker (or jam jar if you don’t have one) and add the plum liquor, cinnamon, honey, gin and lemon juice. Shake well and strain into martini glass. Serve.
