5 Ar­range plums, cut-sides up, on top of bat­ter, fit­ting them snugly in pan. 6 In a small bowl, stir to­gether brown su­gar and re­main­ing car­damom. Sprin­kle su­gar mix­ture evenly over plums. 7 Bake un­til a cake tester in­serted into bat­ter in cen­tre of pan co

WITH CAR­DAMOM

Food & Drink - - YOUR TURN TO HOST -

This is one of two takes in this is­sue on a Mar­ian Bur­ros recipe made fa­mous by The New York Times (see p. 146 for our savoury beet ver­sion). First pub­lished in 1983, the recipe was fea­tured in the pa­per each fall through 1995. Our torte is fluffier and cakier with a hit of car­damom, and we think it will be­come a clas­sic too.

Soft­ened un­salted but­ter for greas­ing 1½ cups (375 mL) all-pur­pose flour

2 tsp (10 mL) bak­ing pow­der

1 tsp (5 mL) ground car­damom, di­vided Pinch of ta­ble salt

½ cup (125 mL) gran­u­lated su­gar

½ cup (125 mL) un­salted but­ter, soft­ened 2 eggs

1 tsp (5 mL) vanilla

¼ cup (60 mL) milk

6 large ripe pur­ple plums, halved and pit­ted, about 1 lb 6 oz (625 g)

2 tbsp (30 mL) packed brown su­gar

Crème fraîche or vanilla ice cream to serve

1 Ad­just oven rack to mid­dle po­si­tion and pre­heat oven to 350°F (180°C). Gen­er­ously but­ter a 10-inch (3-L) spring­form pan. Set aside.

2 In a medium bowl, whisk to­gether flour, bak­ing pow­der, ½ tsp (2 mL) car­damom and salt. Set aside.

3 In a large bowl, beat gran­u­lated su­gar and but­ter un­til light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

4 Fold flour mix­ture into su­gar mix­ture al­ter­nately with milk, making 3 ad­di­tions of flour and 2 of milk. Fold un­til no white streaks re­main. Scrape bat­ter into pre­pared pan and smooth top level.

8 Let cool in pan on wire rack for 15 min­utes. Run a pal­ette knife around edge of pan, then re­lease sides of pan. Slide torte onto a serv­ing plate. Serve warm or at room tem­per­a­ture with crème fraîche or vanilla ice cream.

Serves 6 to 8

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