For the past three weeks, I’d been out of town, and now fall has fully settled in. I was back at Castello di Potentino, birth site of Not Yer Granny’s Granola, Pappa al Pomodoro, and my undisputed favourite home-away-from-home. There will be plenty (and I mean plenty) of tales, recipes, and photos from the trip coming soon, but first I wanted to share this little recipe while plums are still in the markets.
I made this simple buckwheat plum cake a few days before I left, and served it at a going-away dinner alongside another plum cake. This one was the clear winner for me — simple, elegant, and a dark nuttiness from the buckwheat, which paired beautifully with the tart-sweet plums. As far as cakes go, this one came together so quickly and easily, I was surprised by the richness of the result.
You could make it with any red plum, but the Italian prune-style plums are my favourite, so I used them here. It’s always better to bake with plums that are a little underripe, too, as they soften up a lot in the oven.
You could serve this for dessert, but as it’s not overly sweet, it would also make an excellent afternoon snack, or — dare I say it? — breakfast treat.