So I cooked the tamarillos. Lightly poached in water with a little pomegranate syrup (I own pomegranate syrup purely because I couldn’t walk past something that sounded so fine in the supermarket recently) and some cardamon pods. It wasn’t looking good, for a day of kitchen creativity (the man of the house was home unwell, and had proclaimed he had no appetite at all). I decided I wouldn’t let this deter me. I think I’d become a little fixated with the tamarillos, since my last post they had become a small symbol of hope in the fruit bowl. The big idea was to poach them (as above) and serve them with greek yogurt, drizzled with honey and scattered with almonds and fresh mint. Just writing it down sounds some kind of wonderful doesn’t it?
Unfortunately things didn’t quite go that way. It turned out that when the man of the house said he had no appetite he actually meant it, regardless of what kind of fancy shenanigans I pulled with a tree tomato. So I ate a couple straight from the poaching pan and put the rest to languish in a bowl in the fridge, awaiting happier times. In truth I haven’t been able to face them since then. Optimism and I aren’t very comfortable companions.
Chocolate cake, on the other hand, will always be my trusted friend. After putting the tamarillos to one side I made a quick cake with milk chocolate, prunes, blueberries and almonds. I’ve made loads of versions of this cake (just search the archives of this site under prunes – it’s pretty much the only thing I do with prunes). But I’m working on the ultimate recipe , the top of the chocolate prune cake pops. When I’ve got it, I’ll post it up on Welly Kitchen. This one was a decent port on a stormy day.
The basics of this cake (as far as I remember them : 1/2 cup blueberries, 1/2 cup prunes (poached together in a little water and then blended to a paste). 50 g melted milk chocolate (usually use dark but ran out), 70g melted butter. 3 eggs, 1 cup ground almonds, 1/2 cup rice flour, 1/2 cup cocoa powder, 1/2 cup yogurt and 1 tsp of baking powder. Beat the whole lot up any which way you like and bake for about half an hour at 180.