Can someone help me troubleshoot this? Originally published July 20, 2012.–Renee Schettler Rossi, Special Equipment: 8- or 9-inch (20- or 23-cm) springform pan. When baked, they turn into this sweet, sticky, jammy goodness and I just love their wonderful flavour. Kids have a way of naming things the exact way it is, don’t you agree? I’m actually a little worried about freezing it. And as always, please take a gander at our comment policy before posting. Does this cake freeze well? Hi Ariel, Sorry your plums did not cooperate. All you need for this plum torte is: 8 egg whites; 3/4 cup icing sugar; 2 plums, chopped; 2.5 cups almond meal; Heat your oven to 170C, and grease and line a loaf tin with baking paper. Gently push the plums into the batter, but not too much. This simple vegan plum torte is a vegan interpretation of a recipe that was published in the New York Times every year from 1982 to 1989. This one is a special recipe from 'Love and Food From Gran's Table' by Natalie Oldfield. Am sure you could manage it x, So much in this post made me chuckle! Ciao Olga, thank you for taking the time to write, and for sharing your photo. Delish! Plum Torte. After 3 days it was still lovely so I wonder if you can freeze it the day after is made. Ceri Jones adapted from Erin Scott Yummy Supper Cookbook. Hate tons of emails? Alas, I came across this recipe half an hour too late! In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. My family loved the results and this will become a regular in my GF baking. A few years ago, my friend Marci introduced me to this crisp recipe, first published in The Gourmet Cookbook in 2004. 6. Remove the ring from the pan and place the cake on a serving platter. We'd love to see your creations on Instagram, Facebook, and Twitter. Dust the pan with flour and tap out any excess. Put the cake into the freezer for 30 minutes, this stops the butter from melting before the rest of the cake cooks. Photo © 2011, 1/2 cup sunflower or other mild vegetable oil, plus more for the pan, 1 cup unbleached all-purpose flour, plus more for the pan, 1/2 cup almond meal or almond flour (you can find this almost anywhere these days, even at Trader Joe’s), Finely grated zest and juice of 1 large lemon, 7 to 9 plums (any variety), halved and pitted but not peeled, 2 tablespoons (1 oz) unsalted butter, at room temperature, Pastéis de Nata ~ Portuguese Custard Tarts. Preparation. Butter and base-line a 21.5 cm (8 1/2-inch) straight-sided sandwich tin. I had some dark plums from our neighbour’s orchard, and some local almond flour, and it being Sunday, a relaxing day to make a cake. 1 egg. Cheers and my best, Domenica. I also use organic sugar, which is a little coarser and browner that regular granulated, and it works well. Also, your Flourless Almond Cake has become my go-to cake if I’m not making something chocolate, and for that I don’t use almond flour but always grind unblanched almonds in my food processor (with no sugar added) and love the texture it gives that perfect little cake. Add the eggs one at a time, beating well after each. I’d go ahead and try it, being certain that you completely thaw and drain the cherries and pat them dry to remove as much moisture as possible since frozen fruit so often tends to retain extra moisture and can be a touch soggy. !–but until just firm enough to halve. Plums, apple, pear, figs – all make the perfect topping. About 12 - 15 plums, depending on size. 2 tsp. Just wait’ll you taste the delicate-crumbed cake interspersed with pockets of plums, which turn jammy as they bake. Adapt the recipe for your season. Add the soft butter and mix it in with the spatula until it's broken up into little pieces, roughly the size of kernels of corn. And again. The batter will rise up around the plums as it bakes. We live in southern Turkey, where we get a plum glut every autumn. And yes, coconut oil would definitely change the consistency and affect the way the cake bakes, as it is heavier than sunflower or vegetable oil. The second problem was the plums, they were very juicy and runny and seeped into the cake, so it made the cake very wet. Or will the texture be off? But if you’ve ever tried to peel a dozen apples with a steak knife because it’s the only one that’s even close to sharp, or eyeball 1 cup/140g) of flour, you know what I’m talking about. Nana Rita's plum torte is complete with a crumbly golden crust and beautifully tender juicy … Simply stunning Ceri and what a gorgeous setting to cook in! I did see the lumpy black stuff and wondered how on earth it could be beetroot! At any rate, I’m glad you were happy with the way it tasted. I like David’s idea of briefly freezing them. My kids call it the blueberry muffin cake. Last weekend I had the absolute joyful experience of cooking for my first retreat abroad. I had to sub gluten free flour mix and I roasted the plums first to draw out some of the moisture. I had to bake for much longer to get anything to set. Kindly let us know how it goes! Spread the batter into the prepared pan and top with the plum halves, skin side up. Question…I have a glut of plums from the garden and wanted to make a few cakes and freeze them. Any type of plum … Track exercise, weight, ketones, blood glucose, and body measurements. French retreats mean 1 suitcase on a plane with whatever I could fit in (a cake tin, my knives, clothes and a jar of tahini), driving on the left and visiting local supermarkets armed with my GCSE level French. Bake for 40-45 minutes or until golden brown. Secondly, my topping all sank to the bottom. Almond flour is more finely ground that ground almonds. Ou’est le quinoa? Plums are currently in season, and they are one of my favourite fruits to bake with. I have never had plums in my country. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled. 1/2 cup half-and-half or whole milk. In the bowl of a stand mixer fitted with the paddle attachment (or by hand in a bowl, with a spatula), beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes on medium-high speed. Now I know it is, but a different type. Save my name, email, and website in this browser for the next time I comment. I’ve also asked the author of this recipe, Domenica Marchetti, for her advice. x. Hi Ceri Thanks David. In a small bowl combine the flour, almond flour, baking powder, and salt. I didn’t have an 8-inch springform pan, so I used a regular 8-inch cake pan. Catering abroad brought me so many new challenges, and one I was ready to take on after a safe couple of years in the UK. I used fairly ripe, but not overly ripe, plums. Magnificent, Suzanne! The web page is interesting and inviting. Simply add 2 tsp of baking powder for each 150 g (1 cup) of plain flour; If the cake starts to brown up too quickly during baking, cover the … What I thought would be the tricky part of the recipe was finding almond meal, and that concern disappeared when I found that Trader Joe’s sells it—and at a great price! It’s simple and rustic and the sort of thing that requires only a few minutes to put together. I didn’t have any idea how to use plums when I got some from my father-in-law. Anne, sorry the cake was dense. Firstly, I could not cut the plums in half and pit them with any ease. Made this with 1/2 cup of sugar rather than 1 cup and it was still a little sweet for my taste. Almonds and plums are a match made in heaven in this gluten-free plum cake! Enough ripe plums (halved) to fill an 8-person tart tin (about 30cm). Is almond flour the same as ground almonds? Thanks so much for taking the time to share this with us. Always. Hi Laura, yes, I think that your flour is the culprit. Top with almonds. Some are easier to split in half than others. This recipe is no different. You can find some great almond flour here. 7. Isn’t summertime the best Susan, with all the wonderful plums and peaches that we can use for tasty treats like this. In a medium mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and sugar. Thanks for the compliments! Add all ingredients to a bowl and work the mixture with a fork until it reaches dough-like consistency. I only had a 9 inch round so I added about a half a recipe more of all ingredients. This Plum-Almond Cake is sure to be a favorite and comes from the new book "Williams-Sonoma Rustic Italian:… 8. Apart from a lack of fresh beetroot which still baffles me, it all worked out just fine. What ended up being tricky was pitting the plums. We’re a little wobbly in the knees just thinking about it. Sift in the flour and baking powder and fold the mixture lightly to combine. Tell me: Did you weigh the flour or did you use cups? And we’re already looking forward to hearing which recipe on the site you try next…who knows what else you may learn about your husband as you continue to try new recipes?! Required fields are marked *. Attach it below. I would love to try this but I have never understood the “cup” measurements. Add the oil-egg mixture to the flour mixture and whisk until just combined. Add the almond milk and blend well. For the filling: Fill a large stockpot halfway with water and bring to a boil. This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, … Looking forward to hearing what recipe from the site you try next…. Plums are in season in August! The batter will be thick. Remove from the oven, and cool in the pans. Oh to live in the Charente Maritime, I am quite envious! Hello, Colin. Beat in the eggs, then add the almond flour, stirring just to combine. Thanks for letting us know, Kristen. In a separate medium bowl beat the butter and sugar together. 1/4 tsp. Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. Oh wonderful, thanks so much for the beetroot explanation, I’ve been wondering! I also had only 1 1/2 scant cups of Since French desserts are fairly often almond based I suspected that I’d be able to get hold of ground almonds – or poudre d’amandes – fairly easily, and thankfully I was right. By day two, the cake was soggy but still delicious. fine sea salt. Combine all ingredients together and sift again with baking powder and salt. I will definitely make this again. Can this be made with peaches instead of plums? The torte will keep for a few days in the fridge, but it's likely your guests will plead you for a second portion and who are you to say no. Looks great! I like the rustic texture and look of the almonds, so I used whole almond meal. The topping adds a great additional crunchy texture and would be better showcased with a wider pan. , Mmmmm these look like all my fave things in one dessert. Thank you Lucy. Thanks Zina. Tasty but didn’t love it. I also used buttermilk as I didn’t have milk. Wonderful, Maiko! Place the plum halves (or slices) evenly over the top. Adapted from Domenica Marchetti | Rustic Italian | Weldon Owen, 2011, This plum almond cake is an Italian classic. Plums, almonds, and lemon are a great combination and this cake’s color was wonderful. Then, when I realized I had doubled the required amount of milk, I thought it an excellent idea to double the entire recipe and make one cake with plums and the other with cherries. But I was wanting it for a breakfast cake. Please help this novice baker, so I can get it right next time! The fruit made the cook time a little challenging, as it kept the batter around the sliced plums very moist. This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. Pour the batter into the prepared pan. I am so happy to find this recipe using plums. You can go one step further and make a beurre noisette if you enjoy the deeper flavour of browned butter. For this recipe, definitely stick to almond flour. Upgrading my rating to a 5; I love it best with turbinado sugar (sugar in the raw). I was so happy to find them, my shopping list just said ‘seasonal fruit to go with the torte’ ha ha. Placed the plum halves, skin side up, on top of the batter. Super yummy with fresh plums but have used tinned plums when fresh not in season and it’s still delicious. 9. Finely grated zest and juice of 1 large lemon. Combine the first three topping ingredients; sprinkle over filling. Grease and line the base of a 9 inch spring form cake tin with parchment paper and grease the sides. Olga, I’m delighted to hear you spent your sunday making and enjoying this delicious cake. 1/2 cup sunflower or vegetable oil, plus more for greasing. Dust the pan with flour … I would probably opt for a combination of almond flour and a GF flour blend. This gluten-free plum torte recipe is a slight variation on the classic New York Times plum torte recipe and has even been called 'The most famous plum torte ever.' Cover and place in the fridge until you’re ready to use it. I love the headnote of the recipe, which praises prune plums because “they need no peeling, they slice in a trice, and when topped with a nutty crumble and baked in a hot oven, they bubble up into a glorious dessert.” And third times the charm, as it turned out perfect the 3rd time around. Line bottom of pan with parchment paper round. Cooked well throughout (I did use foil to cover the edges a bit). Adapted from Marian Burros Plum Torte recipe. I was fortunate to find this wonderful cake through a very complementary comment from an acquaintance who lives in Roma, Italy, and since I am Italian and live in Tuscany it did inspire me to try this “Italian Classic”, and it is delicious. This plum almond cake highlights the delicious combination of plums and almonds. It’s not a light fluffy cake–it does have some heft to it. Lightly oil an 8- or 9-inch springform pan. You might try a GF baking mix if you are trying to avoid wheat. So, I kept my fingers crossed for finding the ingredients I wanted to enable me to serve the menu I had carefully planned in advance. https://www.epicurious.com/recipes/food/views/almond-plum-buckle-235359 I was invited to cook for one of my yoga teachers Will Wheeler at a beautiful place called Maison de la Vaure in the Bordeaux/Cognanc region of south west France. 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