At our recent relaunch evenings, we finished our tasting menu with a simple in concept but complex in flavour dessert celebrating the flavours
harmony of almond and plum accented with lemon thyme and cinnamon. This is an accessible recipe where you can swap out the stone fruit throughout the changing seasons and occasion.
FOR THE FRANGIPANE CAKE
Binder
4.5g Psyllium Husk
45g Water
(Whisk together and allow to chill in the fridge for 10-15 minutes)
Wet Ingredients
150g Roasted Almond Milk*
100g Peanut Oil
200g White Sugar
Dry Ingredients
120g Organic Plain Flower
120g Ground Almonds
15g Baking Powder
5g Salt
Add dry and wet ingredients to a bowl along with psyllium husk mixer and combine well. Add mixer to lightly oiled moulds and bake at 180˚ for 15-20 minutes.
FOR THE ROAST PLUMS
Add quartered plums to a bowl and add a 10g white sugar and 5g salt. Allow to macerate for 30 minutes before roasting at 180˚ for 20 minutes.
FOR THE LEMON THYME SYRUP
Add 600g of caster sugar and 300g of water to a pan. Warm through until all sugar is dissolved but no not allow to boil. Add fresh lemon thyme and two cinnamon sticks, allow to infuse on a low heat for 30 minutes. Strain and allow to cool. Drizzle over cake when ready to serve and garnish with lemon thyme flowers.
(*Roast almonds for 20 minutes at 180˚ allow to cool and hydrated in cold water for 48 hours. Strain and blend with a high-power blender, adding water until correct texture is achieved.)