The summer fruit was here and now it’s gone. It happened so fast. Summer is definitely my favourite time for fruit, and I eat a lot of it. It’s my snacks, my breakfast, and my dessert so I need to fill the void fast. The past couple of weeks the best fruit I can get my hands on is definitely the plums. I love stone fruit so much and I am more than pleased that the plums are delicious at this time of the year. I bought some plumcots at the store the other day and have been snacking on them whenever I need a bit of a pick me up. In even more exciting news, I also came across these small purple Italian plums at my local organic grocery store. They are a lot smaller than the black plums I normally get. While I am sure I could have easily eaten a dozen throughout the week, these little plums were destined for something greater. Something I have wanted to try for a long time now, a plum cake that I read about on Smitten Kitchen a couple of years ago.
Last weekend my friend and I cooked an Indian feast for 15 people. All I can say is: so much food. My friend was especially worried that we wouldn’t have enough to feed everyone, so on top of the coconut chai ice cream I made (basically just a frozen version of this with coconut milk instead of almond milk), I decided I would make some cardamom ginger brownies. On her way out the door though, she asked if I would make a pistachio cardamom cake with her one day. It’s one of her favourite treats. That sounded a lot more exciting to me than brownies so I quickly looked up a recipe, checked my pantry and got to work.