closeup

“Hold on, hold on, hold on…let me go and see, I know there is one tree out there with sweet fruit on it.” My father-in-law pulled on his wellies and rushed out the kitchen door to what Geoffrey and I like to privately call the baby orchard.

I had ambled in moments earlier after checking the gooseberries and black currants (sadly, very sparse this year) along with the young apple, pear and plum trees that he and Peggy planted about six years ago only steps from the scullery.

When I explained that I noticed one tree with a gang of green plums and wondered out loud if they were Greengages, Michael scratched his head and told me he couldn’t be sure, “Peggy wrote the names of all those new trees down when we planted them, but I can’t recall where that list might be now.” These are things you don’t think a second about until someone is gone and you can’t ask them anymore.

He just wanted to get to the sweet. Who cared about those sour green plums. We needed to plunge into a sugary candy-like plum, like the ones he and Geoffrey shared the week before. I couldn’t shake the subtle hint of metaphor between sweetness and sorrow.

cake

Michael came back into the kitchen with one piece of deep purple fruit, opened the cupboard and pulled three more from a brown paper bag. We stood in front of the kitchen sink eating those perfect plums. No words, just the sounds of bite-slurping into the fleshy fruits followed by the telltale mmmm’s and ahhh’s of pure taste ambrosia. When we finished our impromtu picnic, I thanked Michael and he suggested that I head out to the back orchard to check on the older fruit trees.

overheadjam

 

This “old” orchard, which dates back about one hundred years, was heaving with ripe fruit. When I say heaving, this is partially due to the tremendous storm earlier this year that downed several large beech trees and blew over the fruit trees with such a vengeance that they mostly now look more like arched Espaliers than Bramleys; the whole scene suggestive of a fine Dr. Seuss story.

I filled a basket with plums, most of them ripe, and a few with a way to go. And, in the spirit of summer fruits, this sweet surprise was born.

cakex2

Orchard Plum + Black Currant Madeira Cake with Mascarpone-Cassis Icing

Madeira Cake did not originate in the Madeira Islands, rather from the Portuguese Madeira wine that would have traditionally been served with this tea cake in Ireland and the UK many years ago. This wildly popular (and, once new-to-me), beautifully buttery, dense cake is normally prepared with just a touch of lemon zest, but I’ve pushed the limits and made it rich with summer fruits, balanced with a creamy mascarpone, cassis-spiked icing. I added black currant jam and a touch of smoked sea salt to the frosting, which is lovely, but definitely optional and not necessary if you prefer a less profound flavour profile. The pretty green plums in the photos were not used in the cake mix; sweet, ripe plums are a must for this recipe. You could cut the recipe in half and leave out the layers + icing altogether for a simple summer fruit Madeira. 

Ingredients
350g/12oz butter, at room temperature
350g/12oz caster sugar
6 free-range eggs
500g/18oz self-raising flour
6 tbsp milk
300g/10 oz peeled, pitted, thinly sliced sweet plums
200g black currant conserve
Method
1. Pre-heat oven to 180C/350F/Gas 4. Grease two 18cm/7in round cake tins, line the base with greaseproof paper and grease the paper.
2. Cream the butter and sugar together in a bowl until pale and fluffy about 5 minutes. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture from curdling.
3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the sliced plums.
4. Spoon the mixture equally into the prepared tins and lightly level the tops. Bake on the middle shelf of the oven for 40-50 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
5. Remove from the oven and set aside to cool in the tin for 10 minutes, turn it out onto a wire rack and leave to cool completely.
6. Level out each cake layer with a serrated cake knife so that they easily lay flat on top of one another.
7. Spread a thick layer of black currant conserve on top of bottom cake layer.

Cassis-Mascarpone Icing
Ingredients
450g/1lb mascarpone cheese, softened
350g/12oz unsalted butter, softened
450g/1lb confectioners’ sugar, sifted
3/4 tsp. oak-smoked sea salt (optional)
2 tsp. pure vanilla extract
3-4 tbsp crème de cassis
1 tbsp black currant conserve (optional)
Method
1.In a large bowl, beat the mascarpone and butter with the mixer on medium speed until very smooth and creamy, about 1 minute.
2. Add the confectioners’ sugar, vanilla, crème de cassis, optional sea salt and black currant conserve and beat on medium high until blended and fluffy, about 2 minutes.
3. Cover the frosting and set aside at room temperature until ready to frost cake.
4. Dab a bit of icing on the cake plate. Carefully set the bottom layer of cake (the piece with black currant conserve spread on top) down on the frosting. Sandwich second layer on top.
5. Using a metal spatula, evenly spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting.
6. Refrigerate the cake for at least 4 hours or up to 2 days. This cake is best served slightly chilled or at room temperature.

Slan Abhaile,

Imen

Recipe, Photos and Styling by Imen McDonnell 2014

Share

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

· · · ◊ ◊ ◊ · · ·