Mulled Plum Frangipane with Cardamom Custard

Winter Spiced Plum Frangipani with Cardamom Custard

Serves: 8

Ingredients

For the Mulled Plum Compote

• 165g plums, chopped into chunks

• 3 cardamom pods, lightly crushed and seeds removed

• 3 whole cloves

• 1/2 tsp cinnamon

• 1 tsp vanilla essence

• 1/2 tsp orange zest

• 1 tsp maple syrup

• 1 tsp coconut sugar

• 100 ml red wine

• 30 ml water

• squeeze lemon juice

* Taste this as you go and add more sweeter ( I added stevia )

For the Winter-spiced Plum Jam ( or use shop-bought )

• 150g plums, roughly chopped

• 30ml red wine

• 1 tsp mixed spice

• 1/2 tsp orange zest

• 150g coconut sugar

• squeeze lemon juice

• 15g pectin powder

• splash water

For the Frangipane

• 60g grass-fed butter

• 60g coconut oil

• 1 tsp vanilla essence

• 60g castor sugar with stevia ( or double any other sweeter but I can't guarantee perfect results )

• 25g spelt flour, sifted

• 125g almond flour

• 2 small eggs ( about 90 g )

• 1 plum, pitted and cut into slices

For the Pastry

• 50g oat flour

• 50g almond flour

• 75g spelt flour, sifted

• 30g grass-fed butter

• 30g coconut oil

• 30g sugar with stevia

• pinch salt

• 1 egg

• 1 small egg yolk ( or about 8 g of yolk- I know, so precise )

To serve

• 3/4c madagascan vanilla custard

• 10 cardamom pods, crushed and seeds ( is it called seeds? ) removed.

Method

- If you're making the jam, start by making the jam. Combine all the ingredients together in a saucepan. Bring to a boil then reduce.

- Add more water if it looks too dry, you don't want it to burn! Once the plums have softened, mash it with a potato masher. Remove any plum skins with a fork.

- Keep on a simmer until fairly thick. Although don't cook it for too long, you don't want it to be too thick otherwise it will be more difficult to spread.

- Pour into a sterilised jar. Set aside.

- Next make the pastry. Preheat the oven to 180 degrees c. Combine the dry ingredients in a medium-sized bowl. Stir in the sugar,

- Use your fingertips to rub in the butter and coconut oil. ( Or you can blitz it in a blender until fully combined.

- Beat the egg and yolk in a small bowl. While beating the dough, slowly pour the egg in until fully combined. Turn out onto a floured surface.

- Roll out until about 1/2 cm thick. Carefully lift the rolled out dough over a medium sized pan and flatten down to mould to the shape of the pan. Tear away the bits of dough that hang over the edges of the pan. It may break so just take the excess dough to cover gaps.

- Bake for 10 minutes in the oven then remove to cool.

- Meanwhile, make the frangipane by creaming the butter, coconut oil and sugar. Once combined, light and fluffy, beat in the vanilla then stir through the flour. Beat until fully combined.

- Gradually beat in the eggs. It should resemble and mousse-y cream. Pour over the pasty base and arrange the plum slices on top.

- Bake in the oven for 1 hour 20 minutes ( I know its ages! It may take less for you but this is how long it took me, however I had to cover the top with tin foil after about 30 minutes to stop it from browning too much ).

- While it's baking, make the compote by simply adding all the ingredients to a saucepan. Bring to a boil then reduce and simmer until thick and syrup-y. You don't want it too thick though as it's a compote rather than a jam.

- Stir occasionally to ensure the bottom doesn't burn. Be careful though not to mash the plum chunks.

- Remove from heat and set aside until serving.

- Once the frangipane is golden all over and no longer wobbly or loose in the middle, take it out of the oven and cool for 1 hour ( I just put it into the freezer for 15 minutes ).

- When ready to serve, cut the frangipane into 8 slices and place a slice on a plate.

- Crush the cardamom pods then remove the empty shells. Heat them in a frying pan and cook until fragrant. Remove from heat and sprinkle over the slice.

- Scoop a big spoonful of compote over the slice. Pour the custard around and a small drizzle over. I sprinkled some winter-spiced granola on top that I had made the other day but that's not a must.