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Title: Original Plum Torte
Categories: Cakes, Desserts, Fruits
Yield: 8 Servings
1 c Sugar
1/2 c Unsalted butter; softened
1 c Unbleached flour; sifted
1 ts Baking powder
pn Salt (opt)
2 lg Eggs
24 Halves pitted purple plums
Sugar, lemon juice and
- cinnamon, for topping
Set oven @ 350ºF/175ºC.
Cream the sugar and butter in a bowl. Add the flour,
baking powder, salt and eggs and beat well.
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.
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 300ºF/150ºC.)
By: Marian Burros
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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