Dinner
Plumcot Farro Salad
50 min
Ingredients:
1 cup of all-purpose flour
1/2 tsp. of ground cardamom
1/2 tsp. of cinnamon
3/4 tsp. of baking powder
1/4 tsp. of kosher salt
2 large eggs
3/4 cup of granulated sugar
1/2 tsp. of vanilla extract
1/3 cup of buttermilk
5 apriums
1/2 cup of unsalted butter, melted
3 tbsp. of brown sugar
powdered sugar
1/2 tsp. of ground cardamom
1/2 tsp. of cinnamon
3/4 tsp. of baking powder
1/4 tsp. of kosher salt
2 large eggs
3/4 cup of granulated sugar
1/2 tsp. of vanilla extract
1/3 cup of buttermilk
5 apriums
1/2 cup of unsalted butter, melted
3 tbsp. of brown sugar
powdered sugar
Steps:
Step 1
Preheat the oven to 350°F. Place a piece of parchment paper into a medium cast iron skillet and set aside.
Step 2
In a medium bowl, whisk together flour, cardamom, cinnamon, baking powder, and salt. In a separate bowl, beat eggs until smooth. Whisk in the granulated sugar and vanilla extract. Then pour in the buttermilk and whisk to combine.
Step 3
Dice 3 apriums. Thinly slice the remaining 2 apriums and set aside.
Step 4
Add half of the flour mixture to the wet ingredients, stir until combined.
Step 5
Gently fold in half of the melted butter. Repeat with the remaining flour and butter.
Step 6
Gently fold in only the diced apriums. Transfer the batter to the parchment lined skillet and top the cake with Aprium slices.
Step 7
Sprinkle the top of the batter with brown sugar. Bake the cake for 55 to 60 minutes or until the top is golden brown and a toothpick is removed clean. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature. Sift with powdered sugar just before serving.
