I make a very similar recipe (uses melted butter instead of oil) that uses chopped peaches. 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. Roll out the pastry and use to line the tin, prick well with a fork. sugar and the butter and mix well. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I like the rustic texture and look of the almonds, so I used whole almond meal. I often use some parchment paper in between the cake and my fingers to stop them sticking. In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. And we’re already looking forward to hearing which recipe on the site you try next…who knows what else you may learn about your husband as you continue to try new recipes?! I have never had plums in my country. 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 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. Also, the substitution of the buttermilk for the milk and the coconut oil for the regular oil could have impacted the results. Then tell us. (see notes) In a medium bowl, whisk together the almond flour, brown rice flour, ½ tsp cinnamon, baking powder, and … Anne, sorry the cake was dense. If you’re lucky, there may be a scale, a cake pan, a sharp knife, and hopefully sugar, butter, eggs, and flour. The cake was delicious and baked just fine however. Be the first on your block to be in the know. It should be a light, aerated mixture (pinkish, if you used a redskinned apple!) But I am very willing to be proven wrong…has anyone tried stashing this work of art in the freezer? Preparation. Almond meal (also known as almond flour) made from blanched almonds will make a cake without the little flecks of almond skin. In a separate medium bowl beat the butter and sugar together. It also depends on the type of plum you used. Not a big deal, especially if the cake is eaten that day. I had to sub gluten free flour mix and I roasted the plums first to draw out some of the moisture. Also, your Flourless Almond Cake has become my go-to cake if I’m not making something chocolate, and for that I don’t use almond flour but always grind unblanched almonds in my food processor (with no sugar added) and love the texture it gives that perfect little cake. Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte. Question…I have a glut of plums from the garden and wanted to make a few cakes and freeze them. However, I wouldn’t freeze this cake as I worry the moisture from the fruit would make the cake soggy as it thaws. 1/2 cup almond meal or almond flour. The flavours were delicious but my textures were all wrong. 1 cup (200 g) plus 2 tablespoons granulated sugar, divided; 1/2 cup (115 g) vegan margarine; 1 cup (125 g) all-purpose or plain flour Plum-Almond Cake . Last weekend I had the absolute joyful experience of cooking for my first retreat abroad. About 12 - 15 plums, depending on size. Oh, but the flavour combination was divine! Tell me: Did you weigh the flour or did you use cups? Meanwhile, in a large bowl, beat eggs and sugar until thick and lemon-colored, about 5 minutes. You can make this in a wider or rectangle flan tin if you have one (adapt quantities to suit), or in a smaller cake tin like I did for a deeper torte. Plum Almond Cake Recipe © 2011 Domenica Marchetti. Looking forward to hearing what recipe from the site you try next…. Add the almond flour, arrowroot starch, baking powder, and salt. The fruit made the cook time a little challenging, as it kept the batter around the sliced plums very moist. And I’m so delighted you enjoy the flourless almond cake! 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. Combine the first three topping ingredients; sprinkle over filling. Spoon the batter into a well greased 8 x 12 pan (or equivalent) and spread evenly. I used fairly ripe, but not overly ripe, plums. 1/2 cup almond meal or almond flour. Allow to cool slightly. The batter will be thick. Thanks so much for taking the time to share this with us. 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 […] Simply stunning Ceri and what a gorgeous setting to cook in! Grease and line the base of a 9 inch spring form cake tin with parchment paper and grease the sides. 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 … Good flavour though, the soft base with the tangy plums and crispy almonds on top. 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. I now live in the Charente Maritime, we have access to superb veggies but initially beetroot or betrave rouge was something I could only find precooked and it was a long and lumpy, almost black coloured object. For more flavour I macerated the plums for 1 hour in a bit of rum, lemon juice, zest, cinnamon and sugar. Plums are in season in August! This plum almond cake highlights the delicious combination of plums and almonds. The plums all squashed, the juices ran out and it was impossible to get proper plum halves into the batter. I only had a 9 inch round so I added about a half a recipe more of all ingredients. And again. X, The retreat venue looks and sounds beautiful. 165g salted french butter (or use whatever you can find plus pinch salt), 1 tsp vanilla essence (or almond extract for a frangipane taste). Wonderful, Maiko! Laura, love that it remained moist and lovely for so long on the counter! And yes to that technique with the plums, so perfect, thank you for that reminder! I handmixed my batter and the batter came out very dense. Okay, so I had some issues with the cake. 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.” Add the oil-egg mixture to the flour mixture and whisk until just combined. Placed the plum halves, skin side up, on top of the batter. 1. My local organic smallholding also has it. I have taken it to so manny dinner parties and it’s always a hit. Track exercise, weight, ketones, blood glucose, and body measurements. 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). We also have a plentiful supply of almonds from the surrounding orchards. Spread the batter into the prepared pan and … Access keto meal plans and articles. At any rate, I’m glad you were happy with the way it tasted. Add the cooled butter to the the wet ingredients (eggs and almond extract) together and … 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. fine sea salt. This looked like a perfect cake to finish off a Tuscan inspired meal. Arrange plums atop filling. Plum and almond cake- easy autumnal bake. Your email address will not be published. I didn’t have any idea how to use plums when I got some from my father-in-law. Cooked well throughout (I did use foil to cover the edges a bit). Am sure you could manage it x, So much in this post made me chuckle! To make the filling: Beat together the butter, salt, sugar, flour, and extracts. About Almond Flour/Meal: * You can find almond flour/meal at Trader Joe’s. Just goes to show you, follow your instincts. And as always, please take a gander at our comment policy before posting. Tasty but didn’t love it. I didn’t have an 8-inch springform pan, so I used a regular 8-inch cake pan. 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. I will be making this again for many different occasions. The plums also may have contributed to the denseness, and liquid made have caused them to sink. Ceri Jones adapted from Erin Scott Yummy Supper Cookbook. You just need something to replace the egg yolks to help with richness and binding. Turned out great, a little sour though, I suggest reducing the lemon juice by half and cutting down the sugar so only using 3/4 of cup – using 2 1/2 tbs of honey instead. Your email address will not be published. We live in southern Turkey, where we get a plum glut every autumn. 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! It also gave me an opportunity (one I had not planned at all!) 50g ground almonds 50g plain flour 125g sugar However, I didn’t have sunflower oil, but thought olive oil might work rather well. Most people actually find that cake astonishing so I thank you again and again for sharing that recipe. You can find some great almond flour here. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html Secondly, my topping all sank to the bottom. Thanks David. Beat until just combined. 7. 1/2 cup sunflower or vegetable oil, plus more for greasing. Add all ingredients to a bowl and work the mixture with a fork until it reaches dough-like consistency. 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. This is my absolute fav cake – though I live in Hong Kong, so always make with blueberries. Victoria, thanks for the tip. 2. The Italian prune plums called for in the recipe are usually pretty easy to separate. Because mine didn’t. Add the eggs one at a time, beating well after each. 1 cup unbleached all-purpose flour, plus more for dusting. The roses were cut fresh from the garden, just minutes before hand to decorate the dining room for the guests and provided the perfect photography prop. In a medium mixing bowl, stir together the almond flour, all-purpose flour, baking powder, salt, and sugar. Olga, I’m delighted to hear you spent your sunday making and enjoying this delicious cake. Thanks for letting us know, Kristen. 6. Has somebody tried? Isn’t summertime the best Susan, with all the wonderful plums and peaches that we can use for tasty treats like this. 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. I am so happy to find this recipe using plums. I didn’t on this occasion. Spoon the mixture into the prepared cake tin and flatten down with your fingers. Add the flour mixture to the butter/egg mixture and beat until fully incorporated. Is almond flour the same as ground almonds? Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. 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.' Delicious and beautiful. Totally up to you. It was not mixed like the pictures. Plums are currently in season, and they are one of my favourite fruits to bake with. Add the flour mixture to the butter/egg mixture and beat until fully incorporated. While we’ve got nothing against homey, which is what author Domenica Marchetti dubs this dessert, we think this lovely little looker of a cake has a little haute going on, too. Melt the butter in a small saucepan, till it starts to go golden brown. 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. Thanks for the reminder. It’s topped with plums for an autumnal spin, and being made without flour is naturally gluten free. The batter will rise up around the plums as it bakes. Kids have a way of naming things the exact way it is, don’t you agree? , Mmmmm these look like all my fave things in one dessert. 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. Beat until just combined. Self-raising flour can be replace by plain, all-purpose flour. I just had some rather large, red plums that were on the verge of being overripe. !–but until just firm enough to halve. Arrange plums over crust; pour egg mixture over plums. Oh wonderful, thanks so much for the beetroot explanation, I’ve been wondering! And the light is stunning indeed. Lightly oil an 8- or 9-inch springform pan. But all the weights are included, if you’re not a fan of the volume method. Lightly oil an 8- or 9-inch springform pan. Almond is a natural flavor enhancer with all stone fruits. (My preferred tool to use for this step is a silicone spatula.) It is now apple and pear season so will try the cake with those. She prefers how this simple cake “celebrates September, when farmers’ markets are overflowing with small, dark Italian plums,” but quite frankly, we keep this recipe handy all summer long and make it with whatever variety of plums we happen to find. Originally published July 20, 2012.–Renee Schettler Rossi, Special Equipment: 8- or 9-inch (20- or 23-cm) springform pan. I've yet to find someone who doesn't love it. I’m actually a little worried about freezing it. I cooked the cake for 5 minutes longer than suggested. INGREDIENTS. Your cake is stunning, Shruti! Required fields are marked *. 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. Has anyone tried freezing it? Beautiful pics too xx, Thanks Emily. 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. 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. This Plum-Almond Cake is sure to be a favorite and comes from the new book "Williams-Sonoma Rustic Italian:… x. Hi Ceri You may want to try halving and pitting and freezing the plums and then making the cake later. Dust cinnamon evenly over the plum and sprinkle with 1 tablespoon of sugar. I’ve also asked the author of this recipe, Domenica Marchetti, for her advice. Plums are so watery, I worry that during thawing the excess moisture may make the rest of the cake rather sodden. Upgrading my rating to a 5; I love it best with turbinado sugar (sugar in the raw). In a small bowl, whisk together the almond flour, all-purpose flour, and salt. Today I tried this recipe using rye flour ( I prefer using organic, non-wheat flour). If you’re really lucky, there might be a whisk and a spatula, too. Very nice idea. 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. 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. Erin serves hers without the fruit baked in and with fresh berries on the side. Also, I used coconut oil instead of regular oil. Hey, Ariel. Ciao Olga, thank you for taking the time to write, and for sharing your photo. Position rack in center of oven and preheat to 350°F. Stir in flour, almonds, orange zest and baking powder. Adapted from Domenica Marchetti | Rustic Italian | Weldon Owen, 2011, This plum almond cake is an Italian classic. I think plums are perfect for the season. I did see the lumpy black stuff and wondered how on earth it could be beetroot! We enjoyed it this evening with a glass of Chianti, and send our compliments to Domenica Marchetti and the people at Culinaria. This almond anise plum torte is delightfully cozy. Remove from the oven, and cool in the pans. Delish! 1/2 C (114g) unsalted butter (grass-fed organic for Paleo), at room temperature at least 1 hour 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. Finely grated zest and juice of 1 large lemon. My suggestion would be to carefully measure the flour and use ripe smaller plums. Dust the pan with flour and tap out any excess. You’re welcome, Colin. Add the vanilla and almond extract and beat until combined. Preheat the oven to 375°F (190°C). Is the base of the cake supposed to come out fluffy? I probably should have let it cool for more than 20 minutes before taking it out of the pan, because it did break a bit when I removed it. I grind toasted, blanched sliced almonds to a powder rather than buy almond flour, I like that little bit of texture it lends. Hi Ariel, Sorry your plums did not cooperate. I’m so pleased to know you enjoyed this cake. Nana Rita's plum torte is complete with a crumbly golden crust and beautifully tender juicy plums. Gently push the … Apart from a lack of fresh beetroot which still baffles me, it all worked out just fine. We so appreciate that. One trick I use is to place them in the freezer–not until frozen! But if you’ve ever tried to peel a dozen apples with a steak knife because it’s the only one that’s even close to sharp, or eyeball 1 cup/140g) of flour, you know what I’m talking about. The yogis only remembering cake, the tahini stash, and the GCSE quinoa (is quinoa the same in French?). Kindly let us know how it goes! 9. I’d hate for the cake to take on that extra liquid and have the consistency be a little off. Mostly in France what is available depends on the season and though the lumpy stuff can be found betrave rouge cru/raw is back, lovely English type easily found in the market last week. 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. Cheers, D. Here I am, after cooking yet another recipe found on Leite’s Culinaria. Plums, almonds, and lemon are a great combination and this cake’s color was wonderful. Plum Torte. Can this be made with peaches instead of plums? And third times the charm, as it turned out perfect the 3rd time around. I would probably opt for a combination of almond flour and a GF flour blend. 1/2 cup half-and-half or whole milk. We'd love to see your creations on Instagram, Facebook, and Twitter. Addictively delicious. And then every year around this time, they get inundated with requests for the plum torte recipe. I really preferred this cake slightly warm. Add the almond milk and blend well. 1/2 cup half-and-half or whole milk. Then enter your email address for our weekly newsletter. Thanks, Shruti! 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. Spread the filling into the crusts. Add the flour, baking powder, salt and eggs and beat well. The web page is interesting and inviting. Add the soft butter and mix it in with the spatula until it's broken up into little pieces, roughly the size of kernels of corn. 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. I couldn’t find Italian plums so I just used the wonderful black plums from the farmers’ market. They all contain different fat contents, and you might have thrown off the delicate chemistry, found in all baked goods, by the swap outs. Maurine, we love when things like this work out perfectly. They leave a thick juice which is nice to top the cake with after is baked. Cover and place in the fridge until you’re ready to use 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. I will definitely make this cake again! Made this with 1/2 cup of sugar rather than 1 cup and it was still a little sweet for my taste. Almond flour is more finely ground that ground almonds. Oh to live in the Charente Maritime, I am quite envious! By day two, the cake was soggy but still delicious. Arrange the plum halves, cut side up, on top of the batter. Butter a 9-inch round tart pan (or a 13 x 4-inch rectangular one) with a removable bottom. Mix until a uniform batter is formed. https://www.wholesomeyum.com/keto-french-almond-cake-recipe Melt the butter in a small bowl. Pour batter into baking pan. 1/4 tsp. The flavors of this plum almond cake blend remarkably well together and the cake is beautiful studded with the plums. Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well. Attach it below. You can go one step further and make a beurre noisette if you enjoy the deeper flavour of browned butter. In a small bowl combine the flour, almond flour, baking powder, and salt. Always. Dot the almond topping over the cake. Spoon the batter into a springform pan of 8, 9 or 10 inches. Can someone help me troubleshoot this? 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. Plum almond honey torte and chocolate almond olive oil cake were staying on the dessert menu! Simply add 2 tsp of baking powder for each 150 g (1 cup) of plain flour; If the cake starts to brown up too quickly during baking, cover the … Plum torte This one is a special recipe from 'Love and Food From Gran's Table' by Natalie Oldfield. It’s topped with plums for an autumnal spin, and being made without flour is naturally gluten free. Let us know what you think. 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. Add the vanilla and almond extracts (being careful not to overdo the latter), and the apple puree, and whisk again. 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. https://leitesculinaria.com/7769/recipes-portuguese-almond-torte.html I will definitely make this again. What ended up being tricky was pitting the plums. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html Ou’est le quinoa? Grazie e ciao! 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. Hi Janet, I have not made this with 100% almond flour so I’m not sure what the outcome will be. Have you tried this recipe? Simply beautiful and superb! Dust the pan with flour … fine sea salt. I would love to try this but I have never understood the “cup” measurements. Preheat oven to 350°F (175°C) and grease a 9.5-inch springform pan. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled. We so appreciate you taking the time to let us know how much you and your husband love this cake. to photograph the plum almond honey torte in the beautiful late afternoon light of the dining room of the Maison de la Vaure. Place the plum … I actually like the idea of adding a bit of coconut flavor, so I may have to try your variation. Thanks Zina. I had to bake for much longer to get anything to set. Add the almond flour, arrowroot starch, baking powder, and salt. Zita, we haven’t tried this cake with cherries, but I love the notion of it and I think the taste would be spectacular. The cake took exactly 45 minutes to bake. baking powder. I made a parchment round for the bottom of the pan hoping that this would help me get the cake out of the pan. Chill in the fridge until about 30 minutes before you are ready to eat it. Next time I will extend the almond topping a bit more to the edges, and you can see why from the foto. Transfer the pan to a wire rack and let cool for 20 minutes. At the end, the cake was very dense and was definitely a layer of cake and a layer of plums. It’s good to know that the sugar amount can be adjusted with success! I followed the recipe, except for the Italian plums. 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. In a bowl, stir together the almonds, the 2 Tbs. Butter and base-line a 21.5 cm (8 1/2-inch) straight-sided sandwich tin. This Plum and Almond Tart with Homemade Pastry is a plum tart with almond frangipane and crumbly-sweet homemade pastry. 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And Twitter light, aerated mixture ( pinkish, if you used that your flour is more ground... Policy before posting whisk together the flour, almond meal my topping sank. Are so watery, I ’ m so pleased to know that the sugar and butter in a,. A plentiful supply of plums from the farmers ’ market which still baffles,!