Nigel Slater’s recipes for plum and rosemary cake, and baked aubergines

nigel slaters recipes for plum and rosemary cake and baked aubergines

Sumary of Nigel Slater’s recipes for plum and rosemary cake, and baked aubergines:

  • I made jam this week, lightly set like those of the Middle East, simmering the plums and sugar gently to keep the fruit in large, juicy pieces.
  • The sort of jam to eat with a spoon and yoghurt rather than to spread on your toast.
  • Serves 8butter 150ggolden caster sugar 150g, plus a little extraeggs 3plain flour 110gbaking powder 1½ tspground almonds 75gplums 400gflaked almonds 2 tbsprosemary 6 short, bushy sprigsYou will need a deep, round cake tin with a removable base, 20cm in diameter.
  • Using an electric mixer, cream the butter and sugar until light and fluffy.
  • ) Break the eggs into a small basin and whisk briefly with a fork to mix yolks and whites, then slowly add to the butter and sugar, beating constantly.
  • (Should the mixture curdle, then add a spoonful of the flour.

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