One good thing about the end of summer is that it's time for plum torte! The little Italian plums come into season and this amazing dessert can be whipped up in a little over an hour. It's so good. The plums are tart and the torte is buttery and cakey. You can read the torte's history here. I've put this recipe on the blog before, but this time I tried it with gluten free flour. It was my first foray into gluten free baking and I was surprised - it was actually great! (A girl in my office is gluten free and can never eat any of the snacks I bring in so I wanted to make one she could eat.) I wouldn't choose it over regular flour, but it was surprisingly fluffy and nice.
I used the Bob's Red Mill pre-made gluten free "1 to 1" baking flour, so they already added in the necessary binders etc like xantham gum which makes it very easy to swap out regular flour.
Ingredients:
About 12 or more little Italian plums, pitted and halved (the more plums you can squeeze in there, the better)
1 stick of butter, softened
3/4 cup sugar
1 cup flour (gluten free in this case)
2 eggs
1 tsp baking powder
pinch of salt
cinnamon sugar
lemon
Directions:
Preheat the oven to 350. Cream the butter and sugar in a bowl until totally smooth. Add the flour, baking powder, salt, sugar, and eggs and mix and beat until you have a super smooth batter.
Spoon the batter in to a cake pan and spread around evenly.
With the skin sides up, push in as many plums as you can. It seems like too much, but they disappear in the rising dough.
Squeeze a quarter of a lemon (or a half if it's not very juicy) over the top and sprinkle liberally with 1-2 tsp of cinnamon sugar.
Bake in the oven for an hour or until a toothpick comes out clean when inserted into the cakey part.
Serve warm with vanilla ice cream, or room temperature. Great for dessert and really great for breakfast.
I brought it into the office and it looked like this by 12pm.
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