The goldsmith gave me a hell of a minute when telling me on the phone that something went wrong with making our wedding bands smaller. What a joke. It was a huge hassle to make them smaller and in the end we payed nothing. So I decided to pay with a smile and a cake. As September is traditional plum season I went for something with plums and a twist. When I flipped through my marked recipes I stumbled upon a recipe in Lecker magazine: Plum Frangipane Cake

To be honest, the first thing I did was looking up what frangipane is: a filling made of almonds, butter, eggs and sugar. The recipe I used needed marzipan instead of ground almonds. The Scone rolls I tried earlier this year were filled with something similar, not calling it frangipane. Seriously, Marzipan cream and Plums? Hell yeah! Continue reading »