2019-09-04

Plum cake from New York Times

Original Plum Torte by MARIAN BURROS

INGREDIENTS
¾ to 1  cup sugar
½  cup unsalted butter, softened
1  cup unbleached flour, sifted
1  teaspoon baking powder
 Pinch of salt (optional)
2  eggs
24  halves pitted purple plums
 Sugar, lemon juice and cinnamon, for topping

PREPARATION
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

I made a few changes:
- 1/2 cup of sugar
- 1 cup of barley flour
- 1 tbsp sugar and 1 tsp cinnamon for topping plums before baking
- I turned the cold cake over and covered it with Turkish yogurt and walnuts

So good!






Best wishes,
Katia

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