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Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside. For the plum topping: Place the butter in a medium-size microwave-safe bowl or cup.
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The olive oil gives a wonderful floral earthy flavor and balances out the sweetness. The greek yogurt adds moisture and creates a lovely crumb. Whatever combination you come up with is sure to be a hit and perfect for these 'still summer but almost fall' days. Plum Olive Oil Cake. 4 small ripe plums. 3/4 cup olive oil. 1/2 cup plain Greek.
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Throw in six ripe summer plums—thin slices and wedges. Add shards of salty Parm. Transfer everything to a new bowl. Add MORE Parm. Drizzle with olive oil. Top with salt and pepper. And I still.
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1 tablespoon freshly grated lemon zest. 2 large eggs. 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 9 to 10 small plums, halved, pitted, and set aside. 1 tablespoon sugar or honey. Confectioner's sugar, for dusting.
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Autumn olive ( Elaeagnus umbellata) is an ornamental shrub first introduced to North America in the mid-1800s. This shrub's silvery foliage, showy flowers, and colorful berries made it popular in landscaping, though it was also planted extensively for a period of time in natural areas to provide erosion control, wind breaks, and wildlife food.
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Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Set it aside. In a large bowl, whisk together the ricotta cheese, sugar, and olive oil until the mixture is smooth and well combined. Add the eggs to the ricotta mixture and whisk gently until just combined. Be careful not to overmix at this stage.
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Put the plums in the bottom of an ovenproof dish that they fit into snugly and dot 50g of the butter on top. STEP 2. Rub the rest of the butter into the flour until it resembles coarse sand. Stir in the remaining sugar, the oats and hazelnuts. Sprinkle this mixture over the plums.
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Sift the flour, baking powder, and salt into a bowl. Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute.
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clues. preheat oven to 350. line two loaf pans (i use 10-inch by 3-inch) with parchment paper and spray them with cooking spray. cover the bottom with an even layer of plum slices. in a medium bowl, whisk together all dry ingredients. in a large bowl, whisk together all remaining ingredients. add the dry ingredients and whisk until combined.
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Instructions. Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup of sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine.
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1 teaspoon baking powder. 1 tablespoon raw sugar (optional) Icing sugar for dusting. Method. Pre-heat the oven to 190 degrees Celsius / 375 F. Grease and line a rectangular baking tray (20x30cm) with parchment paper. Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.
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Preheat your oven to 350° F, and butter and flour a 9-inch springform. In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Add one egg, whisk well; add the next, whisk again. Sift all of the dry ingredients -- save for the confectioner's sugar -- directly over the wet ingredients you just whisked together.
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Add apple cider vinegar, salt, sugar, bay leaf, peppercorns and rosemary to a pan and bring to a rapid boil. Once the sugar and salt have dissolved, remove from the heat and allow to cool. Drain the brine from the cured plums and transfer the plums into a bowl. Submerge the plums in the pickling liquid for 24 hours.
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Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes.