Wednesday, 14 September 2011
The perfect recipe. Easy; smells divine; difficult to resist seconds...
As soon as I saw this recipe on the wonderful food blog 'How to cook a wolf...' I knew I was destined to cook this recipe. Days previously I had just stripped a Victoria Plum tree and I had a fridge was full of plums waiting to be created into something wonderful, but I was looking for something suitably effortless and maximum impact. This fitted the bill. The smell of this cooking - its cinnamon scented warmth wafting through the house was divine, and I personally could not wait to reveal it from the oven, burnished and sweet, and dive in with a spoon.
This recipe is a keeper and I hope you decide to try it. When I make it again I might put a few more plums in. I was perhaps a little stingy with the plums first time around and my plums did disappear from view once the sponge enveloped them. This isn't a bad thing by the way, but it arguably did lose the visual impact when cooked.
Original Plum Torte
Total time: 1 hour 15 minutes
3/4 cup sugar
1/2 cup unsalted butter
1 cup plain flour, sifted
1 teaspoon baking powder
Pinch of salt
2 large eggs
24 halves pitted Italian purple plums (prune plums) I used victoria plums.
Sugar and cinnamon for topping.
1. Preheat oven to 350 degrees.
2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.
3. Spoon the batter into a buttered spring form of 8 or 9 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste.
4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.
5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.
Yield: 8 servings.
This is glorious, served warm with vanilla ice cream. Pudding heaven.
Whilst I'm here, let me recommend the blog from where I was inspired. 'How to cook a wolf' You'll see a link on the left hand side of this page. You must visit!