Puhh..
Asian plum cake with miso…
.. create this “own blog” can make you really ready, especially if you get to know WordPress as a “new stranger”. A wonderful program to get foxy and angry. My memory screams for sugar and after five hours of front-end editing, this is “The” Opportunity for a break. Said, done, so I put the laptop aside, grab my longboard and drive to the baker. Once there, I read in faded chalk on a rather ailing slate: freshly baked plum cake. Jackpot. Especially since the beginning of September is just beginning and with that the small, blue shimmering core fruit still has season.
With a skeptical eye, I look at the tin and find out, to my displeasure, that this specimen was baked with sprinkles. I just don’t like them. Is too much dry dough for me. So go to baker Numero DOS. Unfortunately, I am in the same scenario there. These sprinkles sucks Slight anger spreads and I already very much tease to this juicy raisin snail which, all alone in your display, simply begs to be snatched. Take me, take me.
Suddenly it dawns on me. Daniel, you’re about to create a photo blog. How about you just baking a plum cake yourself as a pilot project? That would be a successful start. Less than three minutes later, I drove the shopping cart through our local supermarket and bought what I needed. Shortly before the goods were laid up, a lot of me noticed that this could not be everything. “Daniel, Fusion Kitchen, Your theme, connecting the stranger with the local.”
I looked at the plums and tried one. A great sweet with a fruity bitter note in the finish. Something salty, earthy came to mind. Clear. I knew about my last visit to the Asian market of an untouched can of Shiro Miso. The youngster among the misopastes. Mild and creamy- just the right thing if I would attack the dough on a stir-fry base. I paid, camouflaged my mother’s jumping form theft with the occasional, obligatory coffee, and stormed my kitchen. I immediately started stirring the dough together and while I was looking for the misopaste in my fridge, a glass of cashews fell into my fingers. This cake was now something of a born.
I mixed everything together, pushed the plums with a lot of love and feeling into such an exact circle that Pi would almost become envious and pushed the clawed baking pan and its contents into the baking tube.
The result was really brilliant. The slightly salty taste of the misopaste formed a warm and soft bed with the nutty flavour of the cashew, in which the plums had positioned themselves perfectly. I handed out a few pieces to friends and family and yes, my mom got her jumping form back. Here’s my recipe for the Shiro Miso plum cake with cashew.
Asian plum cake with miso. Ingredients:
| For 1 cake | |
| 125 g | 125 g Sugar |
| 125 g | Butter |
| 2 | 2 pieces Eggs |
| 100ml | Sweetened condensed milk |
| 5 EL | Shiro Miso Paste |
| 250 g | Flour |
| 1 tsp. | Baking powder |
| 1 Kg | Plums |
| 1 packet | Vanilla Sugar |
| 3 tbsp. | Cashewcreme |
| Cinnamon and sugar |
Asian plum cake with miso. Guide:
Beat the sugar, butter, eggs, vanilla sugar, condensed milk, cashews and misopaste frothy.
Flour and Baking powder under seven. Place the smooth stirred dough in a greased springform form.
The plums, wash, halve, core and place in the dough in a circular way.
At 180 degrees approx. Bake for 35-40 min.
With cinnamon and Sprinkle sugar.
Tip for Serving: Some sweetened cream with some misopaste Mix.
