The story goes that it was published several years in a row until they decided to not publish it after a certain year. Have a picture you'd like to add to your comment? 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. I shall pass on your compliments to Domenica. Melt the butter in a small saucepan, till it starts to go golden brown. Simply stunning Ceri and what a gorgeous setting to cook in! Place the plum … Tell me: Did you weigh the flour or did you use cups? One trick I use is to place them in the freezer–not until frozen! For a dessert, it would have been fine. Delish! 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. 3. Just goes to show you, follow your instincts. Can this be made with peaches instead of plums? I think plums are perfect for the season. Pour the batter into the prepared pan. Attach it below. In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in … Plum almond honey torte and chocolate almond olive oil cake were staying on the dessert menu! Add the cooled butter to the the wet ingredients (eggs and almond extract) together and … 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 […] (I, like you, am always seeking new excuses to splurge on plums at the greenmarket…). (see notes) In a medium bowl, whisk together the almond flour, brown rice flour, ½ tsp cinnamon, baking powder, and … This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. Scrape the batter into the prepared pan. The only thing I would change is to increase the amount of the almond topping; I loved the contrast in textures it lent to the cake—I just wanted more of it! The torte will keep for a few days in the fridge, but it's likely your guests will plead you for a second portion and who are you to say no. Today I tried this recipe using rye flour ( I prefer using organic, non-wheat flour). Does this cake freeze well? So soft and warm. And I envy you that glut of plums. Originally published July 20, 2012.–Renee Schettler Rossi, Special Equipment: 8- or 9-inch (20- or 23-cm) springform pan. fine sea salt. to photograph the plum almond honey torte in the beautiful late afternoon light of the dining room of the Maison de la Vaure. Scrape batter into prepared pan and arrange plums, cut side down, on top of batter, taking care not … Lightly oil an 8- or 9-inch springform pan. Totally up to you. If you use an 8-inch pan, make sure it has high sides (3 inches) and consider covering the edges with foil once it browns so you can get the center to bake for a bit longer. About 12 - 15 plums, depending on size. I haven’t made it yet this summer. You just need something to replace the egg yolks to help with richness and binding. It’s my husband’s favorite cake. Remove from the oven, and cool in the pans. We enjoyed it this evening with a glass of Chianti, and send our compliments to Domenica Marchetti and the people at Culinaria. Plums, almonds, and lemon are a great combination and this cake’s color was wonderful. I have never had plums in my country. This is my absolute fav cake – though I live in Hong Kong, so always make with blueberries. Placed the plum halves, skin side up, on top of the batter. 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. We do have a couple recipes for preserving stone fruits, including sweetly pickled stone fruits and a tipsy-inducing stone fruits in vodka. Please help this novice baker, so I can get it right next time! Dawn, so happy to hear your husband loves this cake so much! Grease and line the base of a 9 inch spring form cake tin with parchment paper and grease the sides. Cover and place in the fridge until you’re ready to use it. So I was very happy that I found this recipe. Both came out wonderfully delicious! I also use organic sugar, which is a little coarser and browner that regular granulated, and it works well. Add the almond milk and blend well. Laura, love that it remained moist and lovely for so long on the counter! Prunus domestica and its popular domestic, European, and Japanese cultivars are flowering deciduous trees from the rose family, as are closely related peaches, apricots, and almonds. Kids have a way of naming things the exact way it is, don’t you agree? The Italian prune plums called for in the recipe are usually pretty easy to separate. Spread the filling into the crusts. Notify me of follow-up comments by email. 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. 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. The fruit made the cook time a little challenging, as it kept the batter around the sliced plums very moist. Beat until just combined. Add the flour, baking powder, salt and eggs and beat well. This Plum-Almond Cake is sure to be a favorite and comes from the new book "Williams-Sonoma Rustic Italian:… Maurine, we love when things like this work out perfectly. I've yet to find someone who doesn't love it. In the back of my mind I thought how good it would likely be with plums. The cake took exactly 45 minutes to bake. Kimberly, Thanks K, well I’ve made this with coconut oil before so that deals with the butter. 1 cup unbleached all-purpose flour, plus more for dusting. Also, the substitution of the buttermilk for the milk and the coconut oil for the regular oil could have impacted the results. https://leitesculinaria.com/7769/recipes-portuguese-almond-torte.html Photo © 2011, 1/2 cup sunflower or other mild vegetable oil, plus more for the pan, 1 cup unbleached all-purpose flour, plus more for the pan, 1/2 cup almond meal or almond flour (you can find this almost anywhere these days, even at Trader Joe’s), Finely grated zest and juice of 1 large lemon, 7 to 9 plums (any variety), halved and pitted but not peeled, 2 tablespoons (1 oz) unsalted butter, at room temperature, Pastéis de Nata ~ Portuguese Custard Tarts. 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. Take the plum slices and lightly push them into the batter in a circular fashion taking care not to destroy the top of the cake. Thanks for the compliments! Zita, we haven’t tried this cake with cherries, but I love the notion of it and I think the taste would be spectacular. 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. , Mmmmm these look like all my fave things in one dessert. 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. Put the cake into the freezer for 30 minutes, this stops the butter from melting before the rest of the cake cooks. This a wonderful cake! Adapted from Marian Burros Plum Torte recipe. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html I only had a 9 inch round so I added about a half a recipe more of all ingredients. 1/2 cup sunflower or vegetable oil, plus more for greasing. But if you have successfully substituted regular flour for 100% almond flour in other cake recipes then it’s certainly worth a try. I had some plums that needed to be used, so I went and made Marion Burros’ Purple Plum Torte — which is delicious, but it would have been great to be able to try out a new recipe. Hope you enjoy the cake, I think pear or apple would be fantastic. I really like adding almond extract to the torte too for a strong frangipane flavour, although it’s not essential if you cant find it in a french rural supermarche. Place the plum halves (or slices) evenly over the top. 1/4 tsp. Bake the cake until the surface is golden brown and a tester inserted in the center of the cake comes out clean, about 45 minutes. Alas, I came across this recipe half an hour too late! When baked, they turn into this sweet, sticky, jammy goodness and I just love their wonderful flavour. And then every year around this time, they get inundated with requests for the plum torte recipe. 1/2 C (114g) unsalted butter (grass-fed organic for Paleo), at room temperature at least 1 hour Looking forward to hearing what recipe from the site you try next…. Spoon the mixture into the prepared cake tin and flatten down with your fingers. Email the grocery list for this recipe to: Preheat the oven to 375°F (190°C). 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. You’ll just want to first let the plums drain on paper towels really well to soak up any excess moisture. Tasty but didn’t love it. It's topped with plums for an autumnal spin, and being made without flour is naturally gluten free. I cooked the cake for 5 minutes longer than suggested. Grazie e ciao! Firstly, I could not cut the plums in half and pit them with any ease. Plums, apple, pear, figs – all make the perfect topping. 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.' 9. They were rather tart so the next time I make this cake I will let them get a bit more ripe or I will try to find Italian plums. Not the type of dessert to leave you bursting at the seams, but one with enough sweetness and light to leave you satisfied, nourished and still hungry for breakfast the next day. 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.) My local organic smallholding also has it. You can find some great almond flour here. We’re delighted that you’ve continued to work with the recipe to make it perfect for you. It should be a light, aerated mixture (pinkish, if you used a redskinned apple!) To make the filling: Beat together the butter, salt, sugar, flour, and extracts. Hi Laura, yes, I think that your flour is the culprit. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled. And I’m so delighted you enjoy the flourless almond cake! We also have a plentiful supply of almonds from the surrounding orchards. Anne, sorry the cake was dense. Karen, so glad to hear you liked the plum cake. It also depends on the type of plum you used. Thanks David. 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. Arrange plums atop filling. And the light is stunning indeed. Track exercise, weight, ketones, blood glucose, and body measurements. For the filling: Fill a large stockpot halfway with water and bring to a boil. Add the almond flour, arrowroot starch, baking powder, and salt. Self-raising flour can be replace by plain, all-purpose flour. The batter will be thick. It also gave me an opportunity (one I had not planned at all!) Your email address will not be published. Your cake is stunning, Shruti! Adapt the recipe for your season. 2. So much to learn about veggies still. Top with almonds. Arrange plums over crust; pour egg mixture over plums. Egg whites, almond meal, icing sugar and plums combine to create the most deliciously moist, light and airy cake, and it’s almost unbelievable that it works so well. I actually like the idea of adding a bit of coconut flavor, so I may have to try your variation. Plums are currently in season, and they are one of my favourite fruits to bake with. Be the first on your block to be in the know. Finely grated zest and juice of 1 large lemon. I will definitely make this again. My family loved the results and this will become a regular in my GF baking. If you’re lucky, there may be a scale, a cake pan, a sharp knife, and hopefully sugar, butter, eggs, and flour. It is now apple and pear season so will try the cake with those. Plum-Almond Cake . Remove from the oven/grill and when completely cooled remove from the cake tin. I love this recipe! Save my name, email, and website in this browser for the next time I comment. This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. !–but until just firm enough to halve. Mix until a uniform batter is formed. Hugs Cut into wedges and serve warm or, if you can wait, at room temperature. Magnificent, Suzanne! I’d hate for the cake to take on that extra liquid and have the consistency be a little off. You can go one step further and make a beurre noisette if you enjoy the deeper flavour of browned butter. Do not over mixed. Add the liquid ingredients to the flour mixture and whisk just until combined. Serve with a dollop of French crème fraiche – a tang to offset all that sweetness from the French floral honey. Made this with 1/2 cup of sugar rather than 1 cup and it was still a little sweet for my taste. I’ve adapted this from the black doris plum torte in The Great New Zealand Cookbook – basically a compliation of different star recipes from the biggest chefs, cooks and restaurateurs in NZ. They all contain different fat contents, and you might have thrown off the delicate chemistry, found in all baked goods, by the swap outs. Jul 26, 2013 - There's a hint of lemon, then there's the sweetness from the plums and then a subtle texture and sweetness of the cake's topping that incorporates a small amount of sugar and generous helping of slivered almonds. This simple vegan plum torte is a vegan interpretation of a recipe that was published in the New York Times every year from 1982 to 1989. 1/2 cup almond meal or almond flour. Anum, it should be fine. 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!). Olga, I’m delighted to hear you spent your sunday making and enjoying this delicious cake. Nana Rita's plum torte is complete with a crumbly golden crust and beautifully tender juicy … In the bowl of a stand mixer fitted with the paddle attachment (or by hand in a bowl, with a spatula), beat the butter, sugar, and lemon zest until light and fluffy, about 3 minutes on medium-high speed. Take off the heat, leave it cool for a few minutes, then add the honey and stir well, wait for it to cool down a little more before adding in the egg yolks and vanilla and stirring well to combine. Because mine didn’t. 1 egg. My suggestion would be to carefully measure the flour and use ripe smaller plums. 1/4 tsp. Hi Janet, I have not made this with 100% almond flour so I’m not sure what the outcome will be. Add the flour, almond meal, baking powder, anise, salt, eggs, and vanilla extract and mix on low speed until just combined. Add the almond milk and blend well. It’s topped with plums for an autumnal spin, and being made without flour is naturally gluten free. Dust the pan with flour and tap out any excess. What about to use frozen cheries instead of plums (now is not season for plums). Add the almond flour, arrowroot starch, baking powder, and salt. 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. I’d go ahead and try it, being certain that you completely thaw and drain the cherries and pat them dry to remove as much moisture as possible since frozen fruit so often tends to retain extra moisture and can be a touch soggy. baking powder. Access keto meal plans and articles. 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). Meanwhile, in a large bowl, beat eggs and sugar until thick and lemon-colored, about 5 minutes. I’ve baked this almond honey torte quite a few times in recent years and its based on a recipe in the Yummy Supper Cookbook by Erin Scott whom I met when I lived in Berkeley, California. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. 1/2 cup almond meal or almond flour. Cheers and Happy 4th. 50g ground almonds 50g plain flour 125g sugar You may want to try halving and pitting and freezing the plums and then making the cake later. 165g salted french butter (or use whatever you can find plus pinch salt), 1 tsp vanilla essence (or almond extract for a frangipane taste). Hey, Ariel. Homey and brilliant. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well. I just had some rather large, red plums that were on the verge of being overripe. Beat in the eggs, then add the almond flour, stirring just to combine. Gently push the plums into the batter, but not too much. Spread the batter into the prepared pan and … For the torte: 2 large eggs, separated. It truly is a delicious cake, just right for the season! Add the vanilla and almond extracts (being careful not to overdo the latter), and the apple puree, and whisk again. The flavours were delicious but my textures were all wrong. We so appreciate that. 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. Delicious and beautiful. The slightly unripe plums were easier to halve because they were firmer but getting the pit out of them required a knife and the end result wasn’t very pretty. My plums were larger than Italian plums, so I only needed 7 plums halved, rather than 9, to cover the top of my cake. However, I didn’t have sunflower oil, but thought olive oil might work rather well. Arrange the plum halves, cut side up, on top of the batter. Remove the ring from the pan and place the cake on a serving platter. Chill in the fridge until about 30 minutes before you are ready to eat it. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html When you spend 4 days cooking a shed load of tasty vegetables for a bunch of yogis and all they can remember what you fed them was cake. I am so happy to hear that the entire family is smitten,!... 375°F ( 190°C ) for taking the time to write, and salt in one dessert oil ) uses... To soak up any excess moisture yogis only remembering cake, I ’ m so pleased to know enjoyed. Freezing it and baking powder, and lemon are a great combination and this will become regular! With turbinado sugar ( sugar in the flour, plus more for dusting shopping... Absolute fav cake – though I mistakenly imagined the plums 30cm ) is the base of the for. 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