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8
Easy
Published 2006
For pastry chefs, ripe, juicy plums are the hidden jewels of summer fruits. Their color adds vibrancy to desserts. Adding sugar balances out their tartness and brings out their complex flavors. This cake is good enough to eat by itself (especially with coffee for breakfast!), but the plum sorbet gives it an added plum punch.
Quarter the plums, discard the pits, and cut into ½-inch pieces. Purée the plums in a food processor until smooth. Strain the purée through a medium-mesh sieve into a medium bowl, discarding the skins. There should be about