[AD] Hopefully you have seen my post about this this lovely vibrant fruit called Metis®. It’s a cross between a plum and an apricot and absolutely delicious on its own and brilliant to cook with. It was a very special friends big birthday so I decided to use the Metis® in a cake and I’m so glad I did. Not only did it taste fantastic, but it was such an amazing colour and held up really well in the cooking process. First of all I chopped some of the fruit and added it to a sponge batter made with cardamom and vanilla. I then whipped up a cardamom chantilly cream and layered the cream and more of the Metis® fruit between the sponge - absolutely delicious! I’m definitely buying more from Tesco’s and going to make some jam and a plum tatin.
Available to buy at Tesco
Prep - 20 minutes
Cooking - 30 minutes
Total - 50 minutes
Serves 8-10
INGREDIENTS
Makes 2 tiers
For the sponge⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g soft butter (room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g caster sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 eggs (room temperature)⠀⠀⠀⠀⠀⠀⠀⠀⠀
227g self raising flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoons vanilla paste⠀⠀⠀
1 teaspoon cardamom powder
2 Metis® - finely chopped
Cardamom Chantilly
600ml double cream
1 teaspoon vanilla paste
1 teaspoon cardamom powder
3-4 Metis® - finely sliced
Pre heat the oven to 170 degrees.⠀⠀⠀
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Grease 2 sandwich cake tins, with removable bottoms. Alternatively line the tins with parchment paper. ⠀⠀⠀⠀⠀⠀
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. Spoon in the vanilla and cardamom. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained. Split the cake mixture between the 2 tins, add the chopped Metis® spreading it out equally and bake for 30 mins. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool completely.
Whip the cream until light and fluffy, adding the icing sugar, cardamom and vanilla halfway through. Be careful not to over whip.
Add cream to one half of the cake, then add a layer or fruit. Top with more cream and finish with Metis®⠀⠀⠀⠀
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