Scottish Shortbread - Chef Recipe by Kate Gibbs
By Kate Gibbs in 'foodoir' collaboration with Grandmother, Margaret Fulton in Margaret and Me by Mur...
1 Tbs sugar
1 tsp ground cardamom
8 plums, halved and stone removed
225 g butter, softened
1 cup caster sugar
Zest of 1 orange
1 tsp vanilla bean paste
2 cups almond meal
3/4 cup polenta
1 tsp baking powder
250 g Mascarpone
1 Tbs orange zest
2 Tbs orange juice
1 Tbs icing sugar
Preheat oven to 160C fan forced, line the sides and base of a 23cm tin.
Mix sugar and ground cardamom together, sprinkle on the base of the cake tin, place the plum halves cut side down in a circle on top of the sugar until the base is covered.
Place butter and sugar in a bowl and mix with an electric beater until pale. Add the eggs beating in one at a time, mix in zest and vanilla. Fold through almond meal, polenta and baking powder until combined. Spoon batter over the plums evenly and cook for 1 hour.
Mix together mascarpone, zest, juice and icing sugar. Turn the cake out onto a plate plum side up. Serve warm or cooled with mascarpone.