Sunday, October 21, 2018

Plum Torte




 A few simple ingredients, combine
 the sweet tangy juices of these 
plums with a buttery moist cake. 
This recipe fits a 9inch springform pan.



Ingredients:
1 cup flour
1 tsp baking powder
3/4 cup sugar
1/2 cup unsalted butter softened
2 large eggs
12 plums, halved and pitted.
2 tsp lemon juice
(1tbsp cinnamon with sugar 
to sprinkle over the torte.)
1 pinch salt.

Whisk together flour and baking powder.

With an electric beater, beat together
the butter with sugar until fluffy,
add in the 2 eggs, beat until combined.



Mix the flour mixture and the egg mixture together.
Put in a 9" (ungreased) spring-form pan.
Plum Jam.
The mixture will be thick,
smooth it out with a spoon.



Place the halved plums in a circle on top of the dough.


Mix together about 1 tbsp sugar and cinnamon
 and sprinkle over the top of the torte. 

Bake 350 deg.F. for 45-50 minutes.

Insert a toothpick

in the middle, if it comes out dry,

the cake it done.



Let cool on a rack about 5 minutes,
before removing the sides.

Taste better the next day
when all the juices of the plums have
sunk into the cake.
(But who can wait that long.
 We had a piece right away).

Great served with vanilla ice-cream.










These little Italian Plums are a delight to bake with.
They come ripe at the end of September 
and have a short season. 
Excellent to eat raw and taste even 
better when used in baking.

To view my blog on Plum Tart, click here.

I also make Plum Jam. my favorite Jam.

The difference between a Tart and a Torte: 
a Tart is fruit with a buttery pie crust.
A Torte is fruit with a buttery cake. 
A variation of fruit may be used....



Thanks for your visit xo.

I am linking up with:

Thursday, October 18, 2018

Pumpkin Cranberry Scones






Pumpkins, paired up with cranberries,
a great combination 
for afternoon tea scone.


Ingredients:

2 cups Flour
1/3 cup Brown Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
(Cloves and Ginger may be used 
or Pumpkin spice).
1/4 tsp Salt

1/2 cup Butter cubed
1/2 cup Pumpkin Puree
3 tbsp Milk
1 large Egg
2 tsp Vanilla Extract


In a large bowl, whisk together the flour,
 brown sugar, baking powder, 
baking soda and spices, also salt.

Work butter into the flour mixture
 until it resembles coarse crumbs.

In a smaller bowl, 
whisk together Pumpkin Puree
 Milk, Egg and Vanilla

Fold the cranberries in the flour mixture.

Add the egg mixture and flour together.
Roll out until about 1/2 thick.
With a cookie cutter cut out the scones.

Place on cookie 2 cookie sheets

Bake 400deg.F for 12-15 minutes.

Mix 1/2 cup icing sugar with 1 tbsp milk.
Dribble over scones.



Thanks for your visit xo.