I feel so fortunate to live close to my parents. They’re very close with my boys, they can watch their grandchildren grow up, and they often babysit so I can have a moment here and there. I can pick up what they need when I’m out, I can cook for them, they host lovely family events, and they always have a cup of sugar or a light bulb! And in the summertime, I’m especially grateful for their gorgeous plum tree! It’s a win-win!I’m not sure who wouldn’t love a freshly picked, perfectly ripe, beautiful plum. Please don’t tell me if you don’t! We might not be able to be friends!
Just like strawberries and avocados, I love plums in their pure form. In the past week or so I’ve eaten more than I can count and still have a bag full. I’m absolutely not complaining — this is an excellent scenario! A scenario that created this cake!
I wanted a nutty-fruity combination, which is why I used almond meal and pandan paste. I was thrilled to have the pandan in my pantry because I knew the lovely green color it gives to foods would be gorgeous with the deep red plums! Pandan is a plant that grows in Southeast Asia. Many people think that Pandan is to Asia what vanilla is to the Western world (though with a completely different taste.) To use Pandan, the leaves are made into a paste or extract, which has a subtle nutty-floral flavor. (You can get it here.)