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Almond plum buckle cake, or Zwetschgen in season


Thursdays often represent a lull, and a time to catch up with recipes and produce before setting into weekend activity. I had noted the debut of Zwetschgen in the shops, and thought my almond plum buckle cake, which I first made last August to great acclaim from Alison and James, was due for another whirl. If you happen to have two half-opened packets in the cupboard, one of finely ground almonds and one of coarsely ground, then I would certainly recommend shaking some of each into the bowl: the slight bite of the rougher nuts adds a substance to the cake layer that I quite liked. Meanwhile, the wild tartness of Zwetschgen (Damson plums) is just the foil to all that buttery richness; I needed about fifteen.


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