Plum Cake with Hazelnut Brittle and Honey Mascarpone
Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle.
September 2008