Plum Torte
Hello Family and Friends,
Is there anyway to improve on Marian Burros' Original Plum Torte from The New York Times, first published in 1983? I think so. A simple substitution of two tablespoons of the flour with two tablespoons of ground flax meal results in a more wholesome crumb -- adding the Omega-3s that all of us need. I can't stop making and eating this torte and have it with Skyr for breakfast or whipped cream for dessert. Now is the time to find plums in farmers' markets so go ahead and indulge.
Is there anyway to improve on Marian Burros' Original Plum Torte from The New York Times, first published in 1983? I think so. A simple substitution of two tablespoons of the flour with two tablespoons of ground flax meal results in a more wholesome crumb -- adding the Omega-3s that all of us need. I can't stop making and eating this torte and have it with Skyr for breakfast or whipped cream for dessert. Now is the time to find plums in farmers' markets so go ahead and indulge.
Be well,
Susie
Yield: 8 servings
- ¾ to 1cup sugar
- ½ cup unsalted butter, softened (Grass-fed butter, of course!)
- 1 cup unbleached flour minus 2 tablespoons
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs (Omega-3 eggs, of course!)
- 24 halves pitted purple plums
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Sugar, lemon juice and cinnamon, for topping
Preparation
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Step 1
Heat oven to 350 degrees.
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Step 2
Cream the sugar and butter in a bowl. Add the flour, flax meal, baking powder, salt and eggs and beat well.
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Step 3
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
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Step 4
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip- To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
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