Still, the weather doesn’t irk me like it used to. Maybe it has something to do with a little girl who goes ‘Yay, rain!’ every time it rains. I mean, who says ‘Yay, rain!’ in this country?! She can be positive about anything, this one. A couple of days ago, she hopped and grinned and danced around me saying “Ma, I’m really, really excited about nothing!” So yeah, it could be her; she makes me notice the grey less.
There’s something else I like about days like these. The silver light. Like a snail’s trail that has dried on the ground in slow, shiny loops. This light, even through a bare window, is diffused, discreet. It’s incredible how a land’s people mirror its weather.
I was writing this post when I looked up and saw Chotto-ma engrossed in her book, and realised how utterly quiet the house was. Only the rustle of a page turning, and her foot softly kicking the arm of the sofa, thup thup thup. I picked up my phone quietly and took this photo. Of her and the light and the quiet. There’s a special kind of silence on grey days. It’s different from the silence of a sunny day. Like the difference between synonyms – each with it’s own timbre, its own use.
I’ve been meaning to share a recipe for weeks. It’s for a plum cake that has been baked, eaten, baked in a loop recently. It’s beautiful; soft, sweet, tart and almondy. I’d Instagrammed it, just out of the oven, and now here it is. These photographs are off my phone camera too, because I forget to do any better when this cake is sitting on the table making our rainy-day house smell all kinds of wonderful.
Almond, Plum & Brown Sugar Cake
1 cup plain flour
1 cup ground almond
2 tsp baking powder
3/4 cup coarse demerara (you can use white sugar too, but this gives the cake a rich, roasty flavour)
1 tsp vanilla essence
1 heaped tbsp of butter
1/2 cup oil
1/2 – 3/4 cup milk (as needed)
4-5 plums, halved, then sliced (with peel on)
Preheat oven to 160 degrees C (320 degrees F).
Grease a rectangular baking dish (or a cake tin of your choice) with butter, keep aside.
Mix the dry ingredients together in a large bowl – flour, ground almond, baking powder and sugar.
Make a well in the middle. Crack in the eggs. Add the vanilla essence, the butter and oil.
Start mixing it in a circular motion. Pour the milk a bit at a time as you mix, till you get a nice smooth batter, easy to stir.
Pour batter into cake tin. Top the batter with the sliced plum, laying them on with a gentle hand so they settle into the batter a tiny bit, but not sink in.
Bake for 40 minutes if the baking dish is flat and rectangular, and about 45-50 minutes if it’s deep and round. Slide a knife in to check if done.