Nana Rita's plum torte is complete with a crumbly golden crust and beautifully tender juicy plums. Cut into wedges and serve warm or, if you can wait, at room temperature. Super yummy with fresh plums but have used tinned plums when fresh not in season and it’s still delicious. The plums all squashed, the juices ran out and it was impossible to get proper plum halves into the batter. Well done on nailing such a beautiful overseas foodie adventure, I bet you had such a fun time I've yet to find someone who doesn't love it. Looks great! Grease and line the base of a 9 inch spring form cake tin with parchment paper and grease the sides. 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. Bake for 40-45 minutes or until golden brown. Your email address will not be published. Dawn, so happy to hear your husband loves this cake so much! Plums are currently in season, and they are one of my favourite fruits to bake with. The topping adds a great additional crunchy texture and would be better showcased with a wider pan. I didn’t on this occasion. You can go one step further and make a beurre noisette if you enjoy the deeper flavour of browned butter. 1/2 cup half-and-half or whole milk. It was not mixed like the pictures. I think the reason for its popularity, aside from the fact that it’s a really easy and attractive cake to make, is that it was published at the end of the summer, when fresh plums were abundant. (If using an 8-inch pan, you may need to bake it longer, being careful to cover the outer edges of the cake with a strip of foil if they begin to brown.) Notify me of follow-up comments by email. You can also use other fruit in season (stoned cherries, apricots, raspberries, blueberries all work well - in winter, prunes or dried apricots soaked in liqueur or sherry work brilliantly). Cream the sugar and butter in a bowl. It’s a spin on that torte , the one that Marian Burros first published in The New York Times in 1983 and that became so popular that readers protested when they tried to stop printing it annually after 1989. The web page is interesting and inviting. Combine the dry ingredients (almond flour, coconut flakes, salt, powdered sweetener) together and whisk together to combine. Slice into 12 portions using a serrated knife being careful when you slice through the plums. Thanks David. One trick I use is to place them in the freezer–not until frozen! Hey, Ariel. Free carb counter and keto diet tracker for the low carb and ketogenic diet. About Almond Flour/Meal: * You can find almond flour/meal at Trader Joe’s. My family loved the results and this will become a regular in my GF baking. We do have a couple recipes for preserving stone fruits, including sweetly pickled stone fruits and a tipsy-inducing stone fruits in vodka. 2 tsp. I will definitely make this cake again! Or will the texture be off? Because mine didn’t. Simply stunning Ceri and what a gorgeous setting to cook in! Now gotta figure out how to make this vegan In a separate bowl, whisk together the oil, egg, half-and-half, lemon juice and zest, the 1 cup (8 ounces) sugar, and the almond extract until thoroughly combined. Add the almond flour, arrowroot starch, baking powder, and salt. Then slide the torte into the oven for ~30 minutes, if after this time the edges have cooked and the middle has not (this often happens for me), then finish off under the grill until the almonds have browned all over and the plums start to glisten. Can this be made with peaches instead of plums? I also use organic sugar, which is a little coarser and browner that regular granulated, and it works well. Add the flour, almond meal, baking powder, anise, salt, eggs, and vanilla extract and mix on low speed until just combined. 3. However, I didn’t have sunflower oil, but thought olive oil might work rather well. I would love to try this but I have never understood the “cup” measurements. And as always, please take a gander at our comment policy before posting. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Plum almond honey torte and chocolate almond olive oil cake were staying on the dessert menu! 6. 7. Last weekend I had the absolute joyful experience of cooking for my first retreat abroad. Made this with 1/2 cup of sugar rather than 1 cup and it was still a little sweet for my taste. Plum and almond cake- easy autumnal bake. Ou’est le quinoa? And then every year around this time, they get inundated with requests for the plum torte recipe. I will definitely make this again. Upgrading my rating to a 5; I love it best with turbinado sugar (sugar in the raw). This recipe is no different. For the torte: 2 large eggs, separated. It's topped with plums for an autumnal spin, and being made without flour is naturally gluten free. In the original New York Times recipe, the plums are halved and placed on top of the cake batter, cut-side down.We tested this method multiple times with the gluten-free batter, and while it was delicious, the plums … To make your own paleo flour mixture: ½ cup almond flour (56 grams) ¼ cup arrowroot flour (32 grams) 2 tablespoons coconut flour (16 grams) 2 tablespoons tapioca flour (15 grams) Sift almond flour until no clumps remain. Oh to live in the Charente Maritime, I am quite envious! Add the almond milk and blend well. 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. But if you have successfully substituted regular flour for 100% almond flour in other cake recipes then it’s certainly worth a try. Add the almond milk and blend well. Enter your email address and get all of our updates sent to your inbox the moment they're posted. This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Beat in the eggs, then add the almond flour, stirring just to combine. Can someone help me troubleshoot this? We live in southern Turkey, where we get a plum glut every autumn. Track exercise, weight, ketones, blood glucose, and body measurements. 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. A few years ago, my friend Marci introduced me to this crisp recipe, first published in The Gourmet Cookbook in 2004. Set a net carbohydrate goal and search and log over 1 million foods and recipes. 1/2 cup almond meal or almond flour. Oh well, all the more reasons to buy more plums next week! You can find some great almond flour here. I had to sub gluten free flour mix and I roasted the plums first to draw out some of the moisture. Add the flour mixture to the butter/egg mixture and beat until fully incorporated. The batter will rise up around the plums as it bakes. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. We’re delighted that you’ve continued to work with the recipe to make it perfect for you. In the back of my mind I thought how good it would likely be with plums. UK retreats usually mean ordering food via an online supermarket from the comfort of my laptop a few days before the trip and popping my prized kitchen equipment in my van. Add the eggs one at a time, beating well after each. ... Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. The plum almond cake was very good with its nice, delicate crumb topping and very appealing, almost buttery taste, although there was no butter used in the batter. Both came out wonderfully delicious! Plum torte This one is a special recipe from 'Love and Food From Gran's Table' by Natalie Oldfield. Thrilled to hear that the entire family is smitten, Marren! To make the filling: Beat together the butter, salt, sugar, flour, and extracts. Has anyone tried freezing it? 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. Delish! I didn’t have any idea how to use plums when I got some from my father-in-law. I also used 2 tbs of honey instead of sugar for the almonds with the butter, I found that it gave more flavor and a nice glaze when it bakes. Spoon the batter into a springform pan of 8, 9 or 10 inches. Kindly let us know how it goes! 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.' baking powder. My husband loved this cake and plums are now my husband’s favorite fruit (it seems that I have still lots of things I don’t know about him even though we have lived together for 10 years!). 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.” We so appreciate you taking the time to let us know how much you and your husband love this cake. I used a combination of red and black plums and found that the ripe ones were easier to pit but that the skin easily separated from the flesh and the flesh ended up being smooshed. So I was very happy that I found this recipe. 8. I’d hate for the cake to take on that extra liquid and have the consistency be a little off. Alas, I came across this recipe half an hour too late! Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well. I have yet to make anything from this site that has not turned out spectacular, tasted wonderful, and quickly printed for addition to my favorite recipe folder. You’re welcome, Colin. I used fairly ripe, but not overly ripe, plums. Beat until just combined. And yes to that technique with the plums, so perfect, thank you for that reminder! Secondly, my topping all sank to the bottom. Remove from the oven/grill and when completely cooled remove from the cake tin. For this recipe, definitely stick to almond flour. It’s topped with plums for an autumnal spin, and being made without flour is naturally gluten free. My local organic smallholding also has it. Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Place your egg whites in the bowl of a stand mixer, and whisk until soft peaks form (or whisk by … It’s one of my favorites, too, and I can imagine how delicious it must be with those local plums and almond flour. I also had only 1 1/2 scant cups of 1/2 cup sunflower or vegetable oil, plus more for greasing. This Plum and Almond Tart with Homemade Pastry is a plum tart with almond frangipane and crumbly-sweet homemade pastry. My suggestion would be to carefully measure the flour and use ripe smaller plums. Add the eggs, almond extract, vanilla … David, I have found that if you add sugar to almonds in your food processor, you can more closely approximate the almond flour that you buy in the store. Please help this novice baker, so I can get it right next time! Perfect for summer, this simple tart features a creamy almond filling studded with fresh plums and topped with an almond cream topping that bakes to golden perfection. Plum and almond torte 125g shortcrust pastry 125g english butter 125g caster sugar 1 egg separated plus 1 egg yolk 25g ground almonds 2.5ml of almond flavouring 125g self raising flour 30ml lemon juice 30ml milk 90ml plum jam 25g flaked almonds Position rack in center of oven and preheat to 350°F. Butter and base-line a 21.5 cm (8 1/2-inch) straight-sided sandwich tin. The almond, encased in a shell hidden within a green, velvety fruit, is botanically related to the peach and plum and, in literature and art, romanticized at least as much. It’s topped with plums for an autumnal spin, and being made without flour is naturally gluten free. If you’re lucky, there may be a scale, a cake pan, a sharp knife, and hopefully sugar, butter, eggs, and flour. Very nice idea. We'd love to see your creations on Instagram, Facebook, and Twitter. Bake until plums are tender and filling is golden and set, about 50 minutes. And they are perfect for a plum and almond crisp. Jane x, Thank you Jane, and yes quinoa is the same in French I’m back there next year hopefully and can’t wait to continue the French GCSE/cooking adventures! 1/2 cup sunflower or vegetable oil, plus more for greasing. Today I tried this recipe using rye flour ( I prefer using organic, non-wheat flour). Gently push the plums into the batter, but not too much. Tasty but didn’t love it. I’ve also asked the author of this recipe, Domenica Marchetti, for her advice. Gently push the … x. Hi Ceri An, we’re looking forward to hearing from you when you’ve a new supply of plums. This almond anise plum torte is delightfully cozy. I had to bake for much longer to get anything to set. They all contain different fat contents, and you might have thrown off the delicate chemistry, found in all baked goods, by the swap outs. Required fields are marked *. Just wait’ll you taste the delicate-crumbed cake interspersed with pockets of plums, which turn jammy as they bake. 2 tsp. Hello, Colin. Homey and brilliant. baking powder. The yogis only remembering cake, the tahini stash, and the GCSE quinoa (is quinoa the same in French?). Melt the butter in a small bowl. Arrange the plum halves, cut side up, atop the batter. In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in … 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. Spread the batter into the prepared pan and top with the plum halves, skin side up. 50g ground almonds 50g plain flour 125g sugar Finely grated zest and juice of 1 large lemon. Hi and thanks for this recipe. Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte. Add the vanilla and almond extracts (being careful not to overdo the latter), and the apple puree, and whisk again. Always. Karen, so glad to hear you liked the plum cake. In a medium mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and sugar. Remove from the oven, and cool in the pans. Almonds and plums are a match made in heaven in this gluten-free plum cake! For more flavour I macerated the plums for 1 hour in a bit of rum, lemon juice, zest, cinnamon and sugar. Plums, almonds, and lemon are a great combination and this cake’s color was wonderful. Place the plum halves (or slices) evenly over the top. Dust the pan with flour … And we love that you took the time to let us know! Spread the batter into the prepared pan and … This one is a special recipe from 'Love and Food From Gran's Table' by Natalie Oldfield. If you’re really lucky, there might be a whisk and a spatula, too. It’s extremely simple, and the only adaptations I make are are baking fruit into the top and adapting the cooking method to get the finish and taste I like (as well as scaling it up for 12). Ingredients. Spoon the mixture into the prepared cake tin and flatten down with your fingers. Magnificent, Suzanne! Swerve Sweetener, water, almond flour, apricot jam, vanilla extract and 8 more Sacher Torte with a Twist Grandad's Cookbook milk, sugar, egg yolk, eggs, walnuts, chocolate, chocolate, sugar and 6 … It also gave me an opportunity (one I had not planned at all!) The story goes that it was published several years in a row until they decided to not publish it after a certain year. Save Recipe Print Almond Plum Tart Makes 1 (10-inch) tart Ingredients 10 tablespoons (140 grams) unsalted butter, softened ½ cup (60 grams) confectioners’ sugar 1 large egg […] We also have a plentiful supply of almonds from the surrounding orchards. 1 cup unbleached all-purpose flour, plus more for dusting. Love that you love this cake as much as we do! I like the rustic texture and look of the almonds, so I used whole almond meal. What ended up being tricky was pitting the plums. 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! Thanks so much for taking the time to share this with us. Put the cake into the freezer for 30 minutes, this stops the butter from melting before the rest of the cake cooks. Add the cooled butter to the the wet ingredients (eggs and almond extract) together and … Delicious and beautiful. But I’m glad you enjoyed it. Question…I have a glut of plums from the garden and wanted to make a few cakes and freeze them. This is my absolute fav cake – though I live in Hong Kong, so always make with blueberries. We’re a little wobbly in the knees just thinking about it. I would probably opt for a combination of almond flour and a GF flour blend. I shall pass on your compliments to Domenica. Beat until just combined. Let us know what you think. Eat Local: Plum and Almond Torte By Sarah Owens | August 24, 2016 High summer is just about best time to enjoy juicy, flavorful stone fruits like plums. I often use some parchment paper in between the cake and my fingers to stop them sticking. Dust the pan with flour and tap out any excess. Hugs !–but until just firm enough to halve. Your email address will not be published. The second problem was the plums, they were very juicy and runny and seeped into the cake, so it made the cake very wet. And I envy you that glut of plums. You’ll just want to first let the plums drain on paper towels really well to soak up any excess moisture. Chill in the fridge until about 30 minutes before you are ready to eat it. But all the weights are included, if you’re not a fan of the volume method. 165g salted french butter (or use whatever you can find plus pinch salt), 1 tsp vanilla essence (or almond extract for a frangipane taste). I cooked the cake for 5 minutes longer than suggested. Adapted from Domenica Marchetti | Rustic Italian | Weldon Owen, 2011, This plum almond cake is an Italian classic. It’s my husband’s favorite cake. You just need something to replace the egg yolks to help with richness and binding. This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. Email the grocery list for this recipe to: Preheat the oven to 375°F (190°C). I haven’t made it yet this summer. Adapted from Marian Burros Plum Torte recipe. For the filling: Fill a large stockpot halfway with water and bring to a boil. Serve with a dollop of French crème fraiche – a tang to offset all that sweetness from the French floral honey. to photograph the plum almond honey torte in the beautiful late afternoon light of the dining room of the Maison de la Vaure. 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. 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Plums next week about it foods and recipes plum torte almond flour plums are currently in season it... Also grind your own almond meal, baking powder, and salt few years ago, topping... Be better showcased with a glass of Chianti, and you can wait, room! Fruits to bake for much longer to get anything to set one step further and make very... Also asked the author of this plum almond honey torte is made from a rich combination of ground almonds salt... Help with richness and binding or did you weigh the flour mixture and whisk just until combined your! For 5 minutes longer than suggested oven, and Twitter plums from the garden and wanted make! – a tang to offset all that sweetness from the oven/grill and when cooled... Of coconut flavor, so I may have to try halving and pitting and freezing the plums also may to... On Instagram, Facebook, and for sharing your photo much as do! To buy more plums next week out of the cake later not cut the plums squashed! 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