Bay-Poached Plums with Cornmeal Cake, Vanilla Oat Custard and Cocoa Nib Crunch

01

Ingredients

• 3/4 cup (95 g) all-purpose flour
• 3/4 cup (110 g) fine yellow cornmeal
• 2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (100 g) granulated sugar
• 3/4 cup (180 ml) unsweetened oat milk
• 1/3 cup (80 ml) extra-virgin olive oil
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 6 small firm-ripe purple plums, halved and pitted
• 1/2 cup (120 ml) water
• 1/3 cup (65 g) granulated sugar
• 2 dried bay leaves
• 1 tbsp fresh lemon juice
• 1 cup (240 ml) plain oat cooking cream
• 2 tbsp pure maple syrup
• 1 tbsp cornstarch
• 1/2 tsp vanilla bean paste or vanilla extract
• 1/4 cup (25 g) rolled oats
• 1/4 cup (30 g) cocoa nibs
• 1 tbsp granulated sugar
• 1 tbsp extra-virgin olive oil
• 1 small pinch fine salt
• 16 small lemon verbena or mint leaves, for garnish

02

Prepare the dish

1. Heat the oven to 350°F (175°C). Lightly oil an 8-inch (20 cm) square pan and line the base and two sides with parchment paper.
2. For the cornmeal cake, whisk the flour, cornmeal, baking powder, salt and 1/2 cup sugar in a large bowl. In a second bowl, whisk the oat milk, 1/3 cup olive oil, vanilla and lemon zest.
3. Pour the wet mixture into the dry ingredients and fold just until no dry pockets remain. Spread the batter evenly in the prepared pan and smooth the top.
4. Bake the cake for 25 to 28 minutes, until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes, then lift onto a rack and cool completely.
5. For the crunch, combine the rolled oats, cocoa nibs, 1 tablespoon sugar, 1 tablespoon olive oil and a pinch of salt on a parchment-lined small baking tray. Bake beside the cake for 8 to 10 minutes, stirring once, then cool completely so it crisps.
6. For the plums, combine the water, 1/3 cup sugar, bay leaves and lemon juice in a wide saucepan. Bring to a gentle simmer and stir until the sugar dissolves.
7. Add the plum halves in one layer, cut-side down. Simmer very gently for 3 minutes, turn, and cook for 3 to 5 minutes more, until tender but still holding their shape. Transfer the plums to a shallow dish.
8. Simmer the poaching liquid without the plums for 5 to 7 minutes, until lightly syrupy. Pour it over the plums and leave them to cool to room temperature. Remove the bay leaves before plating.
9. For the custard, whisk the oat cream, maple syrup, cornstarch and vanilla together in a small saucepan while cold. Set over medium-low heat and whisk continuously until it bubbles gently and thickens, 3 to 4 minutes.
10. Transfer the custard to a bowl, press reusable wrap directly onto the surface, and chill for at least 30 minutes. Whisk briefly before serving to restore a smooth texture.
11. Trim the cooled cake edges if desired, then cut the cake into eight neat rectangles. Warm the cake pieces for 4 minutes in a 300°F (150°C) oven just before plating, while keeping the custard cool and the plums at room temperature.