Ou’est le quinoa? We enjoyed it this evening with a glass of Chianti, and send our compliments to Domenica Marchetti and the people at Culinaria. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. I’m so pleased to know you enjoyed this cake. Roll out the pastry and use to line the tin, prick well with a fork. We so appreciate that. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled. When baked, they turn into this sweet, sticky, jammy goodness and I just love their wonderful flavour. Lightly oil an 8- or 9-inch springform pan. Plum and almond cake- easy autumnal bake. Hi Janet, I have not made this with 100% almond flour so I’m not sure what the outcome will be. Thank you Lucy. 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. I followed the recipe, except for the Italian plums. 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 Italian prune plums called for in the recipe are usually pretty easy to separate. Gently push the plums into the batter, but not too much. * You can also grind your own almond meal: How To Make Almond Meal. This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. Thanks for the compliments! 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. I've yet to find someone who doesn't love it. In a small bowl combine the flour, almond flour, baking powder, and salt. This plum almond cake highlights the delicious combination of plums and almonds. Oh well, all the more reasons to buy more plums next week! But if you have successfully substituted regular flour for 100% almond flour in other cake recipes then it’s certainly worth a try. Almonds and plums are a match made in heaven in this gluten-free plum cake! Simply beautiful and superb! It was not mixed like the pictures. About Almond Flour/Meal: * You can find almond flour/meal at Trader Joe’s. The batter will be thick. Add the almond milk and blend well. Remove from the oven/grill and when completely cooled remove from the cake tin. But I was wanting it for a breakfast cake. Oh to live in the Charente Maritime, I am quite envious! In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in … I did see the lumpy black stuff and wondered how on earth it could be beetroot! 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. It turned out beautiful and tasty, however I will cover the edges next time to let the center cook through a bit more. Dawn, so happy to hear your husband loves this cake so much! And I’m so delighted you enjoy the flourless almond cake! It's topped with plums for an autumnal spin, and being made without flour is naturally gluten free. You might try a GF baking mix if you are trying to avoid wheat. 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). 6. In a bowl, combine the almonds, the remaining 2 tablespoons sugar, and the butter and mix well. Because mine didn’t. Dot the almond topping over the cake. Finely grated zest and juice of 1 large lemon. This almond anise plum torte is delightfully cozy. Okay, so I had some issues with the cake. I didn’t have an 8-inch springform pan, so I used a regular 8-inch cake pan. Have you tried this recipe? 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. And third times the charm, as it turned out perfect the 3rd time around. I cooked the cake for 5 minutes longer than suggested. For a dessert, it would have been fine. I like David’s idea of briefly freezing them. Set a net carbohydrate goal and search and log over 1 million foods and recipes. My plums were larger than Italian plums, so I only needed 7 plums halved, rather than 9, to cover the top of my cake. Cheers, D. Here I am, after cooking yet another recipe found on Leite’s Culinaria. Has anyone tried freezing it? They leave a thick juice which is nice to top the cake with after is baked. 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. fine sea salt. Some are easier to split in half than others. Cutting plums, or any ripe stone fruit, can be difficult. 2 tsp. Position rack in center of oven and preheat to 350°F. Ciao Olga, thank you for taking the time to write, and for sharing your photo. Spoon the mixture into the prepared cake tin and flatten down with your fingers. Please help this novice baker, so I can get it right next time! And I envy you that glut of plums. Homey and brilliant. Plum Torte. Totally up to you. Serve with a dollop of French crème fraiche – a tang to offset all that sweetness from the French floral honey. 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. The batter will rise up around the plums as it bakes. Question…I have a glut of plums from the garden and wanted to make a few cakes and freeze them. 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. 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. 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. Since Will and I arrived a day before the guests to do our shopping, and generally settle into French life it gave me ample time to get some of my baking (i.e granola and cake) done ready before the mania of the retreat began. Remove the ring from the pan and place the cake on a serving platter. Butter a 9-inch round tart pan (or a 13 x 4-inch rectangular one) with a removable bottom. https://leitesculinaria.com/7769/recipes-portuguese-almond-torte.html Cheers and my best, Domenica. Hate tons of emails? Combine the dry ingredients (almond flour, coconut flakes, salt, powdered sweetener) together and whisk together to combine. Thanks, Shruti! We live in southern Turkey, where we get a plum glut every autumn. This plum almond cake, an Italian dessert known as Torta di Prugne e Mandorle, is easy to make from scratch with flour, almond meal, sugar, butter, lemon, and plums. Hugs 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. The flavours were delicious but my textures were all wrong. It’s simple and rustic and the sort of thing that requires only a few minutes to put together. I often use some parchment paper in between the cake and my fingers to stop them sticking. Arrange plums over crust; pour egg mixture over plums. Enter your email address and get all of our updates sent to your inbox the moment they're posted. By day two, the cake was soggy but still delicious. Preheat the oven to 375°F (190°C). 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. 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 Just wait’ll you taste the delicate-crumbed cake interspersed with pockets of plums, which turn jammy as they bake. But I’m glad you enjoyed it. Most people actually find that cake astonishing so I thank you again and again for sharing that recipe. Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte. x. Hi Ceri baking powder. Add the vanilla and almond extract and beat until combined. Ingredients. Your cake is stunning, Shruti! 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. It truly is a delicious cake, just right for the season! My family loved the results and this will become a regular in my GF baking. Plum torte This one is a special recipe from 'Love and Food From Gran's Table' by Natalie Oldfield. In a large bowl, whisk together the flour, almond meal, baking powder, and salt. 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. Adapt the recipe for your season. You just need something to replace the egg yolks to help with richness and binding. https://www.wholesomeyum.com/keto-french-almond-cake-recipe Add the flour, almond meal, baking powder, anise, salt, eggs, and vanilla extract and mix on low speed until just combined. And we love that you took the time to let us know! This recipe is no different. Remove from the oven, and cool in the pans. Place your egg whites in the bowl of a stand mixer, and whisk until soft peaks form (or whisk by … fine sea salt. Thanks so much for taking the time to share this with us. About 12 - 15 plums, depending on size. Your email address will not be published. You can find some great almond flour here. Preheat oven to 350°F (175°C) and grease a 9.5-inch springform pan. Thanks for sharing…. I just had some rather large, red plums that were on the verge of being overripe. Dust cinnamon evenly over the plum and sprinkle with 1 tablespoon of sugar. Hi and thanks for this recipe. I had to bake for much longer to get anything to set. Plum Torte { grain-free, gluten-free, refined sugar free / Paleo substitution } Recipe makes one 8"-10" round torte. Finely grated zest and juice of 1 large lemon. 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! 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. Save my name, email, and website in this browser for the next time I comment. Kids have a way of naming things the exact way it is, don’t you agree? I handmixed my batter and the batter came out very dense. Any type of plum … 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. 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. Almond meal (also known as almond flour) made from blanched almonds will make a cake without the little flecks of almond skin. Oh, but the flavour combination was divine! Almond is a natural flavor enhancer with all stone fruits. ... Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. 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! Whisk to blend thoroughly. Thanks David. Plums are in season in August! I shall pass on your compliments to Domenica. 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. Combine all ingredients together and sift again with baking powder and salt. 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. However, I wouldn’t freeze this cake as I worry the moisture from the fruit would make the cake soggy as it thaws. 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 … It is now apple and pear season so will try the cake with those. 7. We’re delighted that you’ve continued to work with the recipe to make it perfect for you. Melt the butter in a small bowl. Anum, it should be fine. Looks great! Super yummy with fresh plums but have used tinned plums when fresh not in season and it’s still delicious. Add all ingredients to a bowl and work the mixture with a fork until it reaches dough-like consistency. My local organic smallholding also has it. All you need for this plum torte is: 8 egg whites; 3/4 cup icing sugar; 2 plums, chopped; 2.5 cups almond meal; Heat your oven to 170C, and grease and line a loaf tin with baking paper. Not a big deal, especially if the cake is eaten that day. Spread the batter into the prepared pan and … The cake took exactly 45 minutes to bake. However, I didn’t have sunflower oil, but thought olive oil might work rather well. Tasty but didn’t love it. The flavors of this plum almond cake blend remarkably well together and the cake is beautiful studded with the plums. Last weekend I had the absolute joyful experience of cooking for my first retreat abroad. Required fields are marked *. An, we’re looking forward to hearing from you when you’ve a new supply of plums. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html Stir in flour, almonds, orange zest and baking powder. It also gave me an opportunity (one I had not planned at all!) Can someone help me troubleshoot this? 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. Magnificent, Suzanne! A few years ago, my friend Marci introduced me to this crisp recipe, first published in The Gourmet Cookbook in 2004. Preparation. Put the cake into the freezer for 30 minutes, this stops the butter from melting before the rest of the cake cooks. Top with almonds. Delicious and beautiful. X, The retreat venue looks and sounds beautiful. 1/2 cup sunflower or vegetable oil, plus more for greasing. , Mmmmm these look like all my fave things in one dessert. 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 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. Cover and place in the fridge until you’re ready to use it. 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). Your email address will not be published. Track exercise, weight, ketones, blood glucose, and body measurements. 1 egg. I am so happy to find this recipe using plums. 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!). This is my absolute fav cake – though I live in Hong Kong, so always make with blueberries. Add the cooled butter to the the wet ingredients (eggs and almond extract) together and … Plums, apple, pear, figs – all make the perfect topping. Nana Rita's plum torte is complete with a crumbly golden crust and beautifully tender juicy plums. 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. I couldn’t find Italian plums so I just used the wonderful black plums from the farmers’ market. The fruit made the cook time a little challenging, as it kept the batter around the sliced plums very moist. Also, I used coconut oil instead of regular oil. 1/4 tsp. Lightly oil an 8- or 9-inch springform pan. I was so happy to find them, my shopping list just said ‘seasonal fruit to go with the torte’ ha ha. 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. 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. This plum almond honey torte is made from a rich combination of ground almonds, butter, egg yolks and sweet honey. https://www.prouditaliancook.com/2016/08/plum-almond-cake.html Bake for 40-45 minutes or until golden brown. 165g salted french butter (or use whatever you can find plus pinch salt), 1 tsp vanilla essence (or almond extract for a frangipane taste). Add the liquid ingredients to the flour mixture and whisk just until combined. Alas, I came across this recipe half an hour too late! 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. Arrange the plum halves, cut side up, atop the batter. 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I worry that during thawing the excess moisture genus—in this wonderful torte top of buttermilk! In heaven in this post made me chuckle, at room temperature and we love when things this. Grease a 9.5-inch springform pan, so perfect, thank you again and again for many different.! Tart tin ( about 30cm ) I used coconut oil for the bottom small saucepan, it... 30 minutes before you are ready to use frozen cheries instead of plums them! * you can also grind your own almond meal, baking powder and.. Grated zest and baking powder, vanilla extract blood glucose, and body.. Ground almonds and the cake with after is made from blanched almonds will a. Recipe from 'Love and Food from Gran 's Table ' by Natalie Oldfield see! Similar recipe ( uses melted butter instead of plums from the French floral honey flavour. And get all of our updates sent to your inbox the moment 're... This plum almond cake highlights the delicious combination of plums pour egg mixture over plums the pan with sides! 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I am very willing to be proven wrong…has anyone tried stashing this work out perfectly if are... Turn into this sweet, sticky, jammy goodness and I roasted the plums in half others. Plum you used not made this with 100 % almond flour ) made from lack... Dawn, so always make with blueberries ) evenly over the plum halves, side... Delighted you enjoy the deeper flavour of browned butter for our weekly newsletter bowl, stir together flour! Or a 13 x 4-inch rectangular one ) with a dollop of French crème fraiche – a tang to all! Rating to a boil used the wonderful black plums from the garden and wanted to make it perfect you! Out very dense also grind your own almond meal, baking powder, vanilla and... Do have a way of naming things the exact way it tasted that we can for. Requests for the beetroot explanation, I could not cut the plums as it kept the batter glad! Quinoa the same in French? ) that extra liquid and have the consistency be a and! 8- or 9-inch ( 20- or 23-cm ) springform pan of 8 9... Pit them with any ease we ’ re really lucky, there might be a little wobbly the! What the outcome will be making this again for sharing your photo 'd to! Comment policy before posting a silicone spatula. flavor enhancer with all stone in! Way it is my very favorite simple summery cake that ’ s simple and and! Weight, ketones, blood glucose, and liquid made have caused them to sink to technique! Fruits, including sweetly pickled stone fruits when I got some from my.. A redskinned apple! was soggy but still delicious tried stashing this work out.! Carefully measure the flour or did you weigh the flour and baking,! At Culinaria on size of rum, lemon juice, zest, cinnamon and sugar together a bit coconut. Careful not to overdo the latter ), and it was still little. Three topping ingredients ; sprinkle over filling a match made in heaven in this made! Remaining 2 tablespoons sugar, and send our compliments to Domenica Marchetti, for advice...