Ingredients

• 3/4 cup + 2 tablespoons almond meal (or almond flour, though it might change the texture a bit)
• 3/4 cup + 2 tablespoons fine yellow cornmeal
• 3/4 teaspoon kosher salt
• 2 sticks unsalted butter, room temp
• 3/4 cup + 2 tablespoons sugar in the raw (or other brand of cane sugar)
• 3 tablespoons rosemary infused honey (really easy to make here's a recipe).
• 1 tablespoon minced rosemary
• 1 teaspoon freshly grated orange zest
• 5 large eggs
• a lil butter to grease your pan :+).

Instructions:

• Preheat your oven to 325 degrees farenheit. While your oven is preheating grease a bunt pan or regular cake pan and set it aside.
• In a small bowl, stir together the almond meal, cornmeal, and salt then set that badboy aside.
• Grab a mixing bowl and combine the butter, sugar, honey, rosemary and orange zest. Mix it slowly in a folding motion until everything is incorporated.
• Mix it faster for about 5 minutes until creamy. Mixture should be pale and fluffy.
• Add eggs to the mixing bowl, one at a time, incorporating each one before adding the next. Add the almond meal and cornmeal until combined.
• Pour the batter into the greased bunt or cake pan. Bake for about an hour, or until the cake is a golden brown color and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Pop the cake out of the pan and cool it completely.
• Slice and serve at room temp!

poached plums are great when paired with something creamy and this creamed rice is perfect for it! I love plums peace and love

Ingredients

• 8 plums, halved and pitted
• 1/2 sugar in the raw
• 1 cinnamon stick
• 2 cardamom pods

For The Rice

• 1/2 cup short grained rice
• 28 oz coconut milk
• 1/2 sugar
• 1/2 cup whipping cream

Instructions:

• Wash the rice in cold water until the water runs clear.
• Drain very well and then put the rice into a large saucepan over high heat and add the coconut milk and sugar.
• Bring to a gentle boil, then reduce the heat to low and cook for about 30 minutes stirring often so the rice doesn't stick to the bottom and all the rice cooks evenly.
• After the 30 minutes, let the rice cool in the saucepan.
• In a mixing bowl, add the whipping cream and whip it unti soft peaks form, then fold it into the rice mixture.
• Meanwhile, put the plums, sugar, cinnamon stick and cardamom pods in a different saucepan and add 1 cup of water. Bring it to a boil, then reduce the heat to low and cook for 20 minutes, gently turning the plums often, until they soften but retain their shape.
• Remove the cinnamon stick and cardamom pods from the pan
• Divide the rice between dishes and spoon the warm plums on top.
• Serve immeadiately and enjoy!