Monday, September 22, 2014

Cardamom Plum Torte

My calendar says tomorrow is the beginning of fall, so I decided that it was okay for me to post another late summer recipe. Also, if plums are still making an appearance at my farmer's market, I think it's safe to post a recipe using them. Even though tomorrow is the official start of fall, I am still not ready to let go of summer. Driving around today, I couldn't believe how many trees were beginning to change colors and lose their leaves.

 I feel so conflicted as to what season it is, on the one hand the leaves are beginning to change, and on the other hand it's still muggy and hot out. Maybe when the cooler weather settles in I will be able to let go of summer. Until the temperature drops and the summer produce at the farmer's market becomes sparse, I'm sticking with delicious late summer confections such as this.

Cardamom Plum Torte
¾ cup granulated sugar
½ cup unsalted butter, softened
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon salt
2 eggs
8-10 pitted plums, halved
½ teaspoon cardamom, for topping
lemon juice, for topping

1.     Pre-heat oven to 350 degrees F. Spray 8 inch springform or two-piece pie pan with non-stick spray.
2.     In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Add in flour, baking powder, cinnamon, cardamom, salt and eggs. Beat well until combined.
3.     Transfer batter to prepared pan, using your hands to spread the batter in the pan. Place plum halves over batter, skin side up. Lightly sprinkle lemon juice over plums. Sprinkle with ½ teaspoon of cardamom.
4.     Bake 55-60 minutes. Remove from the oven, and cool on wire rack until lukewarm, and serve.

Batter need not go all the way to the edges of the pan, it will spread upon baking.
Torte can be frozen, defrosted and reheated in a 300 degree oven.

Recipe adapted from The NewYork Times
Print Recipe Here 

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