Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ingredients
6 black Doris plums, fresh or canned
70g pistachio kernels
40g ground almonds
⅓ cup gluten-free flour
½ tsp gluten-free baking powder
½ cup sugar
100g butter, melted
1 tsp pure vanilla extract
2 eggs, lightly beaten
grated zest of 2 lemons
Method
Halve and stone the plums and set aside on kitchen towels to drain if they are tinned.
Place pistachios and almonds in a food processor and process until fine. Add flour, baking powder, sugar, butter, lemon zest, eggs and vanilla. Pulse until just combined.
Pour into a greased tart tin (13cmx33cm) and spread evenly.
Arrange plums, cut side down evenly on top of the mix. Bake at 180degC for 25-30 minutes. Serve with minted yoghurt.
This recipe was requested by Helen Preston, of Dunedin.
Chris Smith, owner of Cilantro in Moray Pl, has supplied this recipe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
