RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Plum Torte, Marion Burros' - dairy, pareve
This is another recipe from the ST. LOUIS POST DISPATCH which was originally published for a Jewish holiday celebration, but which made its way into the annual favorites column. Marion Burros may not have the reputation of some of the cookbook superstars of today, but many of us "of a certain age" made the first step up from basic cooking to cooking for company almost exclusively based on the recipes in her cookbook, ELEGANT BUT EASY. I believe a new generation of cooks is getting to know her work since a revised edition came out within the last year. Karen Selwyn * * * * * * * Marion Burros' Plum Torte 1/2 cup unsalted butter or non-dairy margarine 1 cup granulated sugar 1 cup sifted unbleached flour 1 teaspoon baking powder Pinch salt 2 eggs 12 Italian or purple plums, halved, pitted Granulated sugar, to taste Lemon juice, to taste 1 teaspoon ground cinnamon, or to taste Cream together the butter (or margarine) and sugar. Add the flour, baking powder, salt and eggs; beat well. Spoon the batter into a 9-inch springform pan. Place the plum halves, skin-side up, on top of the batter. Lightly sprinkle plums with sugar and lemon juice; adjust the amount depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon cinnamon. Bake in a preheated 350-degree oven 1 hour, or until done. Refrigerate or freeze if desired, or cool to lukewarm. Depending on the rest of the menu, serve plain or with vanilla ice cream or whipped cream. To serve frozen torte, let it thaw, then reheat it briefly in a 300-degree oven. Yield: 8 servings. Source: "1988 Year's Favorites: Something for Everyone in This Year's Collection" Barbara Gibbs Ostmann ST. LOUIS POST DISPATCH (on-lin edition), 1/2/89
