in the spirit of making homage...

....what an interesting idea!

I heard this morning from Vancouver based Elaine who sent me a link to her flickr site as she had heard too late about the Open Studio Week Event to send in postcard but felt the idea behind the theme was important and so came up with a lovely idea to post an image on her flickr site for each day of the Open Studio Week. She read the lovely Lucy's blog post about it....and so ...the idea popped into her mind and here are some wonderful shots with her text....(hope thats alright Elaine) and all I can say about the last shot is I wish Elaine was baking for our Seedpod Cafe which is mentioned at the following post I did last night!!!

http://www.flickr.com/photos/elle-epp/sets/72157624478273220/with/4789780503/

"Homage to the Seed", an art show of hand made postcards, is taking place July 12th-18th, 2010 at the Brisbane Botanic Gardens.

I can't send postcards in time for the show as I just learned about it a few days ago, but I thought I'd join in by making seeds and seed pods my "365" subjects this week.

"Homage to the Seed", an art show of hand made postcards, begins today at the Brisbane Botanic Gardens.

I can't send a postcard in time for the show but I thought I'd focus on seeds for my 365 photos this week. 

Usually this vase sits on an end table in my living room but for "artistic purposes", I photographed it in a more natural setting. Of course, Australia would be the most natural setting because Banksia is an Australian wildflower -- how lovely to have another link to this country when "Homage to the Seed" is taking place in Brisbane this week. 

Plum-Cardamom Upside-Down Cake

Plum Syrup

4 tablespoons unsalted butter (this is less than the original recipe calls for)

1 cup firmly packed brown sugar

about 15-18 Italian prune plums, pitted and sliced 1/2 inch thick

Cake

11/2 cups cake flour

2 teaspoons baking powder

3/4 teaspoons ground cardamom

1/4 teaspoon kosher salt

1/2 cup plus 1 tablespoon milk

1 teaspoon vanilla extract

2 ounces (4 tablespoons) unsalted butter at room temperature

1 cup granulated sugar

2 large eggs

To make the plum syrup: 

Line the bottom of a 9-inch square baking pan with parchment paper. 

In a small saucepan, melt the butter over medium heat. 

Whisk in the brown sugar until the sugar dissolves. 

Remove from the heat and whisk until smooth. 

Pour the syrup into the bottom of the prepared pan.

Arrange the plum slices, slightly overlapping them, in 3 rows, completely covering the bottom of the pan.

To make the cake: 

Preheat the oven to 350 degrees F. 

Sift together the cake flour, baking powder, and cardamom onto a piece of parchment paper or into the bowl. 

Add the salt and set aside. 

In a small bowl or measuring cup, stir together the milk and vanilla and set aside.

Combine the butter and sugar in the bowl of a stand mixer fitted with paddle attachment and beat on medium-high speed until creamy, about 1 minute. 

Reduce the speed to low and add the dry ingredients in 3 additions, alternating with the milk mixture in 2 additions, beginning and ending with the dry ingredients, and mixing well after each addition. 

Increase the speed to medium and beat until smooth, about 1 minute. 

Add the eggs one at a time, mixing well after each addition, then continue to beat for 1 minutes. 

Spread the batter on top of the plums.

Bake until a skewer inserted into the center comes out clean, about 45 minutes. 

Let cool for 15 minutes. 

Run a knife around the inside edge of the pan to loosen the cake, invert a platter on top of the pan, and then invert the plate and pan together. LIft off the pan and carefully remove the parchment paper.

Slice the cake and serve warm or at room temperature .

Planning Ahead

The cake is best served the day it is made. Wrap in plastic wrap and store at room temperature.

Variation: After arranging plums in bottom of pan, sprinkle with a light dusting of cinnamon & drizzle lightly with maple syrup. 

Source: adapted from Classic Stars Desserts by Emily Luchetti.

Now that looks good Elaine....for the sake of simplicity we will be keeping our pop-up cafe menu brief... read on the next post... Today date and ginger slice is on offer or chocolate hedgehog slice! 

Saturday we have baristas coming with the real deal coffee machine to make our organic, fairtrade coffee... They have a unique set up - all profits go to their chosen charity links - here and Africa... their work voluntarily and take no pay!

If you live here come along saturday if you are free -  taste their coffee - our coffee supplier Daniel from www.kupenda.com.au links up with these barisas and also does the same deal! Inspired people!