*This contest is CLOSED, but you can still enjoy the post*
Some people don’t like last-minute drop-ins, but truthfully, I like having people over. I find it a refreshing change when people come to you, plus it forces me to be creative on the fly. I put on my hostess hat and whip up some freshly baked something-or-other. And while I’m a disaster when it comes to cooking, baking has always been my friend. My baking pantry is always stocked: sugar, rice flour, almond flour, gluten-free flour, sliced almonds, dark chocolate… I’ve got a food processor, blender, mixer (with all the attachments), scale, juicer… when I’m making dessert, the kitchen is my happy place. However, the one rule I follow for drop-in guests is that I use only what’s in my pantry. This means that before I reach for any recipe I peruse my cupboards and see what I have handy to inspire my next adventure. Bananas = banana bread, apples = apple muffins, lemon = baked lemon puddings. Remember, baking doesn’t have to be fancy. It just has to be good.
I’m happy to share one of my favourite recipes from La Tartine Gourmand: Recipes for an Inspired Life, by Béatrice Peltre. It’s a major hit with adults and kids—especially when plums are in season (I’m sure you can also substitute it with any stone fruit, apple or pear). Keep scrolling to see the recipe and here’s how to enter to win a fancy schmancy mixer worth $349 at HomeSense (compared at $500).
- Follow Love, Emoem on Instagram and like the HomeSense Privé contest post on our feed
- Like the HomeSense Privé contest post on our Facebook page
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- Contest closes on Wednesday September 21, 2016 at 6pm EST. For full contest details, click here.
CHOCOLATE AND PLUM ALMOND CAKE
- 6 tablespoons unsalted butter
- 2 red plums
- 1/3 cup (70g) sugar
- ¼ teaspoon, ground cinnamon
- 2 oz (60g) dark chocolate
- 2/3 cup almond meal
- 1/3 cup amaranth flour
- pinch of sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ½ teaspoon pure vanilla extract
- Confectioner’s sugar, to dust
Preheat oven to 350ºF (180ºC). Butter the mold and line it with parchment paper; set aside
In a frying pan, melt 2 tablespoons of butter. Add the plum slices, along with the cinnamon and 2 tablespoons of sugar. Cook for 2 minutes on each side; remove from heat and set aside.
Melt the chocolate with 6 tablespoons of butter in a double-broiler; set aside.
In a bowl, combine the almond meal, amaranth flour, sea salt, baking powder, baking soda and set aside.
In a bowl of a stand mixer, beat the eggs with 1/3 cup of sugar until the batter is light and pale in colour. Stir in the vanilla, then the melted chocolate and the flour mixture, until just combined. Pour the cake batter into the mold and arrange the plum slices on top.
Bake for 25 minutes, or until a knife blade comes out clean. Remove from the oven and let cool, then remove parchment paper. Dust with confectioner’s sugar and bon appetite!
*This post and contest was created in partnership with HomeSense. Inspiration, opinions and photography are 100% our own. Thanks for supporting collaborations that keep Love, Emoem alive and kicking.