6:02 am - Wednesday, September 19 2018
Home / Food / plum torte – a classic

 

theculinarychase.com_wp-content_uploads_2015_08_plum-torte

plum torte – a classic

plum torteSummer heat tends to make me lazy.  I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time.

  They looked so good and after one bite, the sweet tasting plum would be perfect in a torte.  Some may think Nova Scotia doesn’t have the right climate or soil for stone fruits but we do.  We’re not a large producer like Ontario or British Columbia but what we do grow is juicy and sweet.  I snacked on a peach the other day and needed a napkin to catch the juices.  The Maritimes are experiencing a bit of a heat wave and as much as I didn’t want to turn my oven on, I made an exception for this dessert. This torte is well worth it!  And, it’s the sort of dessert you really don’t mind making as it’s super easy.  This recipe is Marion Burro’s and was published by the New York Times every September from 1982 until 1989.  This recipe is a keeper it’s that good!

Serves 6 to 8
¾ cup sugar
½ cup butter
1 cup flour, sifted
1 teaspoon baking powder
pinch of salt
2 eggs
12 plums, pitted and halved
cinnamon or cardamom to sprinkle over top
extra sugar for topping

Nova Scotia plumsPreheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.

plum halves in batter Sprinkle lightly with sugar and top with cinnamon. Bake 45 minutes to one hour. Remove from oven and allow to cool.

baked plum torteServe as is or topped with whipped cream or your favorite vanilla ice cream.

Nova Scotia plum torteThe Culinary Chase’s Note:  Depending on the size of the plums and pan you use, adjust the amount accordingly.  Use a darker plum and you’ll end up with a glorious crimson juice oozing throughout the torte. Enjoy!

plum torte – a classic
 
Prep time
12 mins

Cook time
45 mins

Total time
57 mins

 

Author: The Culinary Chase
Recipe type: Dessert
Serves: 6 to 8

Ingredients
  • ¾ cup sugar
  • ½ cup butter
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 12 plums, pitted and halved
  • cinnamon or cardamom to sprinkle over top
  • extra sugar for topping
Instructions
  1. Preheat oven to 350f (180c). Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves cut side up on top of the batter.
  2. Sprinkle lightly with sugar and top with cinnamon. Bake 45 minutes to one hour. Remove from oven and allow to cool.
  3. Serve as is or topped with whipped cream or your favorite vanilla ice cream.
Notes
The Culinary Chase’s Note: Depending on the size of the plums and pan you use, adjust the amount accordingly. Use a darker plum and you’ll end up with a glorious crimson juice oozing throughout the torte. Enjoy!

 

The post plum torte – a classic appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

salad-tips-1

what makes a good salad?

What makes a salad stand out? Last night, fondly enough, as I was preparing a salad (it was a scorcher of a day) I pondered the same thing.  I looked at the ingredients laid out before me:  avocado, leftover grilled steak, cherry...

Leave a Reply

Your email address will not be published. Required fields are marked *