Hello Cake Lovers,
It's the end of August and pluots are finally here. Everything else feels terrible right now, and actually really truly is, terrible. Our spirits need feeding, our hearts need some joy so I'm still making cake.
roasted pluots/toasted fig leaf pastry cream/buckwheat chiffon cake/pluot buttercream
In case you haven't tried fig leaf before well count yourself lucky because this can be your very first taste of it's smoky, alluring and mysteriously sweet flavor. Is it coconut? Smoked vanilla bean? What the hell is this? It's not fig that's for sure and kind of weird since it's right there growing on the same tree. Trust me you'll fall for it's subtle sweetness and warmth. Then you can thank Allison+ Russ from Camino where I first tasted it too. Roasting pluots (or plums for that matter) just amplify the sour and sweet intensity that I love and make for a bright contrast to the nutty buckwheat.
Email me to reserve your very own pluot cake. Cake club cakes are 6" and $30. I'll have your cake ready for pick up on August 27th at Bartavelle from 1-3 pm where I'll be sipping coffee and waiting for you.
I hope to see you there!