*Preserving summer & taking up needle work again

{Music: Dog days are over – Florence and the Machine – (Harp cover)  Naomi SV + Fáinleog (Wanderer) – The Gloaming + Mr Brightside – The Killers – (Harp cover) Naomi SV}

The plums started to ripen early this year and we were able to harvest for the first time plenty fruits from our fig tree that had grown so well over the last year. In the middle of August I started to preserve goods from the garden and made vinegar from windfalls and I started to make kombucha again. I also did some baking. And like every year around this time my fingers were itching to take up needlework and so I began to crochet a chunky colorful pullover.

Small plum cake

• 60 g butter

• 60 g date sugar

• 2 small eggs

• plums

• 1 sachet vanilla sugar

• 125 ml milk

• 120 g flour

• 1 tsp. baking powder

• cinnamon

• blossom or cinnamon-sugar mixture

Cream butter with date sugar until fluffy. Add two small eggs and a sachet of vanilla sugar, then stir in the milk and flour, 1 teaspoon baking powder, and ½ teaspoon cinnamon to form a smooth batter. Transfer to a small baking dish and top with washed, pitted, and sliced ​​plums. Bake at 180°C (convection oven) for about 25 minutes. (Use a toothpick to test!) Once the cake comes out of the oven, sprinkle with blossom sugar or a cinnamon-sugar mixture.

Small chocolate coconut cake

• 60 g butter

• 40 g raw cane sugar

• 2 small eggs

• 125 ml milk

• 120 g flour

• 1 tsp. baking powder

• desiccated coconut

• chocolate shavings

• chocolate for the glaze

Cream butter with raw cane sugar until fluffy. Add two small eggs, then stir in the milk,  flour, 1 teaspoon baking powder, and 2 tbs desiccated coconut and some chocolate shavings to form a smooth batter. Transfer to a small baking dish and bake at 180°C (convection oven) for about 25 minutes. (Use a toothpick to test!) Once the cake comes out of the oven, coat with melted chocolate and sprinkle with desiccated coconut.

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