Gather by Gill Meller

Author:Gill Meller
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2016-08-20T04:00:00+00:00

FOR THE TOPPING

½ teaspoon unsalted butter

2 teaspoons runny honey

10–12 small plums, halved and destoned

poppy seeds, for sprinkling (optional)

Cover the base of a 20cm (8in) springform tin with baking parchment, then assemble the tin, leaving some parchment to overhang around the sides. This will allow you to remove the cake easily once it’s set.

To make the base, blitz all the ingredients with 2 tablespoons of water in a food processor, until crumbly and fully combined. Press the mixture into the bottom of the springform tin – it should come up to about 1cm (½in) high – and smooth it over with the back of a spoon. Place in the fridge to set while you make the filling.

In a large bowl or electric mixer, combine the filling ingredients using a whisk, making sure there are no unsightly lumps of icing sugar. Then, remove the base from the fridge and pour the mixture over. Put the tin back into the fridge for the cake to set.

Heat the butter and honey in a small frying pan over a medium heat until bubbling. Add the plums, cut-side down, and leave to fry in the sweetened butter for about 5 minutes, turning once, until softened but retaining their shape. If the plums start to fall apart, remove them from the heat. A syrup should have formed in the base of the frying pan. Set the whole lot aside and leave to cool.

To assemble the cake, remove it from the fridge and gently spoon the plums and their syrup over the top. Release the cheesecake from the springform tin, then transfer it to a serving plate. Finish with a sprinkling of poppy seeds, if you like, before serving.

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