A good bakery is a wonderous thing. You’ll quite often find me, nose pressed against the glass, eyeballs widened, and probably just the hint of drool coming from the side of my mouth. I don’t usually go in, I don’t need to. I like just looking. Seeing what’s on offer, how they have presented different things, and getting ideas for my own baking efforts.
Many moons ago, I lived for awhile in Germany. Twice a week I would head off, cold crisp air on my cheeks. Hands wedged into pockets and music wedged into ears, I would set forth on my two buses to get to a German language class. I loved this time. I loved the German winter, I loved the alone time, I loved being in a different country, I loved learning the language… and I really loved stopping off at a bakery afterwards.
Germany bakeries are a thing of wonderous beauty. So many different types of wonderful breads, and enough sweet goodies for a young Australian gal to do more than a little drooling. Everything I ever ate was delicious. Really delicious. Sure I probably headed for the same kind of things time and time again, but when you are on to a good thing, why stop eh?
So what did I go for? Anthing vaguely fruity/ sour related. Cherry strudel? You betcha. Plum struesel? Yes indeed. They all had my name well and truly written all over them.
So with a German bakery in mind, Plum Shortcakes it was.
Fruity, not crazy sweet, but enough of sugar kick just to say … ja bitte, das ist lecker.
200g plain flour
100g self raising flour
150g softened butter
2 tsps vanilla
zest of one lemon
2 beaten eggs
Cream the butter and sugar together, add vanilla, eggs and lemon zest. Then fold through flour. Into your tray/s and add halved plums. Bake at 180C until risen, slightly golden, and smells like you can’t wait to eat it any longer (cooking time will depend on the tray you use.)