Cardamom Cakes With White Wine Plums

{A Christmas Dinner Dessert}

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This is the last part of my Christmas Dinner menu. This is one of those posts that seems to go on forever, but the recipe is pretty easy and quickly done, honestly!

When I started to think about this course, white wine plums popped into my head immediately, even though I’d never made anything like it before. Normally this time of year you see recipes for red wine plums, mostly spiced with cinnamon and served with parfait, in all the food mags. That was too much of a cliché for me, and as I had replaced cinnamon with cardamom in quite a few recipes over the year, I decided to pair the plums with cardamom and ended up making little cardamom cakes to go with them.

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The details finally came together a little last minute. The amount of cardamom I added was a conservative amount but that worked well. You can subtly taste it, just the way it was supposed to be. The basic recipe I stole from myself, I’d made Baileys Guglhupf in one of my posts and modified that recipe for this dessert. For the icing I mixed icing sugar with the white wine I used to cook the plums. The plums were roasted in the oven with a little cardamom and sugar, which produced a heavenly scent.

The white wine I received from the wine company for this dessert was a light one with a subtle sweetness. This was quite fitting for both the plums and the cakes as these were especially light in spite of the slightly heavy almond flour I used; the cakes turned out airy and moist.

The combination of plums and cake went together beautifully. The wine syrup that was cooked with the roasted plums and their roasting juices tastes fantastic, really. You can subtly taste the cardamom here as well from the roasting process as well as the slight sweetness of the sugar and the wine’s own taste. A truly successful finale to this Christmas menu.

I hope you’ve found a little inspiration in my Christmas Dinner Menu and wish you as much fun creating your own Christmas dinner this year as I had creating this one!

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Cardamom Cakes With White Wine Plums

Cardamom Cakes
100 g butter, at room temperature
some extra butter for the moulds
100 g sugar
½ pack vanilla sugar (approx. 15 g)
10 g baking powder
2 eggs, separated
75 g extra fine flour (if available)
50 g almond flour
3 ml ground cardamom
makes 4 muffin-sized cakes

80 g icing sugar
1 tbsp white wine

Beat egg whites until stiff and set aside. Mix together butter, egg yolks, sugar, vanilla sugar and cardamom, then add flour, almond flour and baking powder. [Don’t worry if it seems lumpy, that’s normal!] Mix in the beaten egg whites until it’s completely incorporated.

Butter 4 little cake moulds of your choice [butter them well!] and evenly distribute the batter among them. Bake at 175°C / 345°F on middle shelf.

While the cakes are in the oven, prepare the icing: mix together icing sugar and white wine – best done with a mini whisk – and make sure to whisk away any lumps, until you get a smooth consistency.

Let the cakes cool down for about 10 minutes, then carefully remove them from the moulds. Leave to cool completely, then pour over icing.

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White Wine Plums
4 plums
60 g  muscavado sugar
zest of ½ lime
1 ml ground cardamom
60 g raw cane sugar

Mix together muscavado sugar, lime zest and cardamom. Wash plums, remove stones, and finely slice. Place plums on a small baking tray and sprinkle the spice mixture over them, then mix with your hands, making sure all the plums are coated. Bake at 200°C / 400°F for 10 minutes, then stir and sprinkle the raw cane sugar over the plums. Bake for another 10 minutes.

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White Wine Syrup
300 ml  white wine

As soon as the plums are in the oven, heat wine on highest setting. Once it boils, reduce temperature and let simmer until the liquid turns visibly thicker.

When the wine has cooked down to half its original amount, add the baked plums including the liquid produced during baking, and let simmer on highest setting. [It took 15 minutes until the wine had the right consistency.]

Let the white wine plums cool down for a few minutes, then serve together with the cardamom cakes. [The plums can be made ahead and reheated in the microwave.]

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