Spread the batter into an 8 or 9-inch spring form pan. Note: to serve a torte that has been frozen, defrost it completely and then reheat it for 5 to 10 minutes in a 300-degree oven. Once cooked they’re soft and add a bit of texture. It’s officially fall around here. Add 1 cup granulated sugar; cream until sugar dissolves, about 5 minutes more. 1. Choose plums that are plump and juicy, without wrinkled skin or soft spots. 1 cup all-purpose flour. 1/3 cup sliced almonds 2 tablespoons sugar 2 tablespoons unsalted butter, room temperature. I also didn't have turbinado sugar so I used regular white sugar. Serve warm or at room temperature, dusted with confectioners' sugar. Cut plums in half and remove pits. A Pile of Italian Purple Plums. Instructions. Run a knife around the edge of the pan; invert the cake onto a serving plate. I love this torte - it's not too sweet, it's moist, and quick to make. It was so good, that we’re making it again today! https://sweetpleasure.blogspot.com/2006/09/italian-plum-torte.html For the plums, place 6 Tablespoon butter in an 8-inch-square pan, or 9-inch-round, 2-inch deep cake pan, or an 8-inch springform pan. When torte’s a necessity, what’s a person to do but make a few changes to a classic recipe and get it in the oven a.s.a.p.? This is the version that Merrill took the time to post. In a larger bowl, whisk together the flour, almond meal, baking powder, and salt. I figured it would give me a chance to make one last dessert with plums before the beginning of fall. Glaze with the plum sauce. In place of the flour, I use a home-made paleo flour mix of almond, coconut, arrowroot and tapioca flours. Marian Burros’ plum torte is often the first recipe most bakers use, because it’s easy to make, looks great and has stood the test of time. https://www.theglobeandmail.com/.../italian-plum-tart/article4551519 I love this cake - it's really forgiving. It had crusty edges and soft tender insides. Call it torte, call it cake. Desserts. Submitted by kadunn1 Updated: September 23, 2017. 24 halves pitted Italian (prune or purple) plums. 03. I was wondering which you would recommend more: this cake or the Late Summer Plum Cake that you also tried? This torte can be served for breakfast or dessert topped with a bit of ice-cream. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). purple plum torte from Smitten Kitchen (a New York Times Food recipe) plum cobbler from Food & Wine late summer plum cake from Once Upon a Chef plum tart with lemon shortbread crust from Fine Cooking. Love it. Cover the top of the batter with the plum halves or wedges, skin side up. Although my smaller eight inch cakes were still less than two inches tall. By Amanda's count, it was re-printed a dozen times over just as many years, sometimes with modifications—including one that calls for a little less sugar than the original (we tend to prefer this version in my family). Preheat the oven to 350 degrees. With apricots and with peaches. So using them interspersed between the fruit seemed like it would be great. I'm trying to make some tasty treats for my partner who has a newly restrictive diet which has taken away a lot of the treats he's used to having. Place in a 9- or 10-inch ungreased springform pan. If you can’t find Italian plums for this plum tart, don’t fret. Privacy and Disclosure. Or, you can double-wrap the torte in foil, put it in a sealed plastic bag and freeze (for up to one year!). This IS a tasty recipe but I found the batter so strange, I almost abandoned making it. Cook Time. The caramely plums embed in the moist cake and the juice seeps out and becomes one with the cake. Gluten-Free Italian Plum Torte, (serves 8) 3/4 cup sugar; 1/2 cup unsalted butter, softened; 1 cup gluten-free flour; 1 tsp baking powder; 2 large eggs; 8-9 italian plums, halved and pitted; demerara sugar and cinnamon for sprinkling on top; Begin by heating oven to 350 degrees and greasing the bottom and sides of an 8-9" springform pan. Sprinkle the batter and fruit lightly with turbinado sugar and cinnamon (I use about 2 teaspoons of sugar and 1/2 teaspoon of cinnamon, but adjust these to your taste). https://www.norbertskitchen.com/recipe-items/swiss-plum-wahe Any thoughts on how I should adjust the baking temp or time? I am sure they are both delicious but having tested each, do you have a favorite? The batter rises, the fruit sinks and gets crushed and very jammy and none of these variations have ever failed. Used less plums and added a Bartlett pear cut in eighths. Of course, that proves nothing. Tip: Try plum torte for more results. Cover and let the sauce come to room temperature. In an electric mixer, cream the 3/4 cup sugar and butter. This base recipe has the ability to mutate! Baked at around 350 with indirect heat for about 40 minutes. There are no serious mistakes (except using strawberries-too much moisture). It’s up and running and hit me like a truck. Either way, call it one of the most essential and delicious dessert recipes you will make all year. Put them, half in, half out of the batter. 30 min . I made this cake the other day and about 10 minutes into the baking, I stopped in my tracks and realized I had DOUBLED the butter! My friend gave me boxed of Japanese plums from her plum tree and I've been finding ways to enjoy them. reviews (0) 0%. Cover the top with the plums, skin sides down. I've never had a sticking problem. This works with any type of fruit, and indeed, with any recipe that calls for inclusion of fruit. In the bowl of a standing mixer or handheld beaters, cream the sugar and butter until very light and fluffy. I've used regular plums and quartered them and it was super tasty too. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. Not in terms of weather—it’s still warm and wonderfully sunny. Just made this and it's divine. Cream the sugar and butter in your stand mixer. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Whisk the flour, cinnamon, salt, and baking powder together in a small bowl; set aside. Get one of our Italian plum tart recipe and prepare delicious and healthy treat for your family or friends. Allow to sit for 15 minutes. ... top of the torte. 1 teaspoon baking powder . Large pinch of salt. Discover (and save!) I'm going apple-picking in the Hudson River Valley this weekend, so there will be enough apple dishes coming in future weeks. Add the flour, baking powder, eggs, and salt and beat to mix well. 9-10 Italian plums, halved and pitted. 1 teaspoon cinnamon or more, to taste. Spread the batter into an 8 or 9-inch spring form pan. Cover the top with the plums, skin sides down. Preheat oven to 375 degrees. Let cake cool in pan on a rack, 30 minutes. Meanwhile, make the dough. —Merrill Stubbs. Cook over medium heat, stirring with a wooden spoon, until the mixture starts to boil. The New York Times published this Plum Torte recipe every September from 1983 to 1989. This works best with purple Italian prune plums, as they are a dryer fruit and wont make the cake soggy. No preparation. Butter and flour a 9-inch springform pan and place it on a sheet pan. . Italian Plum Torte Posted on February 3, 2009 October 20, 2015 by Chris This plum cake recipe comes from one of my favorite magazines – Chocolatier (which seems to be published under a new name now – Dessert Professional since its merge with Pastry Art & Design and Frozen Desserts magazines). We still have lots of plums and I'm going to try again using the correct amount. Good appetite! Arrange a rack in the lower third of the oven. I've been reading about replacements, but I'm curious if anyone here has successfully done so. Posted on September 6, 2020 by Tina. Italian plum tart recipe. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. September 14, 2014. Write a review. Whisk the wet ingredients thoroughly. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. 2 large eggs. I use small, tart, italian purple plums for this recipe. 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