Do you remember when I teased you all with this on instagram approximately five million days ago?

I think I captioned it something like: “THIS IS THE BEST THING I HAVE EVER MADE. EVER.”

Although probably not so shouty on the gram caption. But that’s how I was saying it in my kitchen as I was shooting the photographs and shoving forkfuls of it into my mouth (in the name of taste testing, obviously.)

I think I also promised it would be posted super soon. According to instagram that was...a month and a half ago. Whoops. My bad.

And unfortunately plum season has come and passed. Again...my bad.

But listen, you could leave the plums out and it’s not that they wouldn’t be missed, but it wouldn’t be the worst. You still get a tiny pop of sweetness from the balsamic reduction to play against the saltiness of the prosciutto and feta. You also could hold off on this until we get back to stone fruit season. It might even be worth the wait.

I just can’t help sharing this now because it can be made other ways. Originally I had wanted to do this with fresh figs, which I am sure would have been hella dreamy, but I missed the season for that. Plums seemed like they would work just as well and clearly I was not disappointed. I was ALSO thinking that some grapes would be terribly delicious here as a substitute, which you could do right now. Whatdaya think?

If you try it with grapes, let me know how it is!!

Stuffed Prosciutto Wrapped Chicken with Roasted Plums

Ingredients:

4 boneless skinless chicken breasts

1 cup crumbled feta (I used goat's milk feta, but any will do!)

salt and pepper

4 pieces prosciutto

5 plums, pitted and quartered

few sprigs of thyme

1 cup balsamic vinegar

Directions:

Heat oven to 350 degrees.

Using a small sharp knife create a pocket in the middle of each chicken breast. Divide and stuff the feta equally among the four chicken breasts. Season each breast with salt and pepper and then wrap each breast in one piece of prosciutto.

Place chicken pieces in an ovenproof baking dish. Distribute plum slices around the chicken pieces. Scatter a few sprigs of thyme around the dish on top of the chicken.

Roast in oven uncovered for approximately 40 to 45 minutes or until chicken is thoroughly cooked through.

While chicken is roasting, place one cup of balsamic vinegar in a small saucepan. Bring vinegar to a boil and then reduce heat to low. Let vinegar reduce by half, until thick and syrupy. About 20 to 30 minutes. Remove from heat, let cool, and place in airtight container. Will keep, refrigerated, for many weeks.

When chicken is ready to be served, drizzle with the balsamic vinegar reduction.

I’m not to be trusted, clearly.

Well I’m here though, now, let’s focus on that. And with this cake no less.

So funny thing, I thought the plums would be on top, similar to another olive oil cake I’ve made. I guess this batter was a bit less structurally sound.

I peeked in about halfway through and saw they had disappeared. Oops.

I had one of those, well let’s hope for the best moments and went on with the baking.

Lucky for me, you, and the party I went to later that night, it was for the best!

And those cute little jammy surprises were as lovely as you might imagine they would be.

Eat up buttercup!

This is essentially the same cake that I used here.

Plum Cake

adapted lightly from this cake from Canelle et Vanille

Yield: 1 nine inch round cake

Ingredients:

small amount of butter for greasing/flouring pan

3 eggs

1 cup raw sugar

1 cup full fat greek yogurt

1/2 cup olive oil

Zest of 1 lemon

1 cup brown rice flour (mine was sprouted and organic), plus a bit extra to flour pan.

1/2 cup millet flour

2 tablespoons tapioca starch

1 tablespoon baking powder

1/2 teaspoon salt

5 italian plums, halved and pitted

Directions:

Heat oven to 350 degrees

Line a round 9-inch cake pan with parchment paper. Then butter and flour the sides of the pan.

Set aside.

In a large bowl, whisk together the eggs, sugar, yogurt, olive oil and lemon zest.

Once mixed, add in the brown rice flour, millet flour, tapioca starch, baking powder and salt. Whisk again to thoroughly incorporate.

Pour into the cake pan and spread it out evenly.

Gently place plum halves all over the top of the batter.

Bake cake for 30 to 40 minutes or until it’s edges have turned a lovely golden brown and a cake tester comes out clean.

Let cake cool in pan and then run a knife around the edges and flip onto a plate. Remove the parchment paper from the bottom of the cake then take your serving plate or platter and flip cake again so the top is now the top once more.

I served mine with a dollop of greek yogurt on top.