Plum torte recipe at the bottom of this post.
Notice in the close-up that some of the cake is shaped like a valentine.
Too bad, Italian plumbs are not in season around Valentine’s Day.
Country Kitchen Chaos has largely been a blog in name only. I seldom published my blogs, but I accumulated many unpublished blogs and food photos
. This can be typical behavior for a person with Attention Deficit Disorder (ADD). You start something and you don’t finish it. The “chaos” in my title refers to ADD. I needed a bigger incentive to blog. I’ve got that incentive now. I have launched a business, Country Kitchen Center (CKCtr). It’s a gluten-free culinary center that offers cooking classes, workshops, baking and catering as well as consultation services. I will be linking my blog to my website www.countrykitchencenter.com I call them kissing cousin sites. I also am using my CKC Facebook page to share information. If you wish to receive information or chat about gluten-free issues, please contact me.
When I moved to the country from New York city, I opened Buttercup Bakery. I produced home-style baked good and English-style tea events. I had to close this business when I finally realized I was gluten-intolerant and had to stop eating or baking with gluten flours. But, I missed baking and I missed eating baked goods. So, I learned to bake with gluten-free flours and grains. Finally, I was making baked goods that I missed in my gluten life, such as muffins, cookies & bread. My bench mark for good gluten-free baking is that the products should taste like those made with gluten flours.
OK, here is the recipe for the Plum Torte. Italian plums are in season in the fall. So, make sure you keep this recipe until next fall. They are the type that are shaped like tiny footballs. I like to call it a cake; but it’s baked in a spring form pan and technically it’s a torte. I got this recipe over 10 years ago, in the New York Times. This is the first time I made a gluten-free version. I decided to use a one-to-one flour, as it only called for a small amount of flour and this makes it a quick, go-to recipe. I think anyone can bake this torte; just be sure to grease the pan well. The finished torte was so good that I ate two pieces while it was still warm. You couldn’t tell the difference from the wheat flour version! The taste is a perfect balance of a simple home-style cake and the brilliant sweet and tart flavor of the baked plums. You may find yourself baking this often as it can be prepped and baked quickly. If you make the whipped cream; don’t leave the mixer while it is mixingit or you can end up with butter. You will have extra cream, but what’s the downside of that.
You will get 8 slices that will disappear faster thanyou can count to eight!
Gluten-Free Plum Torte
Inspired by Marion Burros, The New York Times
Prep time: 25 minutes; Bake time: 40 to 50 minutes
Servings: 8 regular slices or 16 just a slive-size slices
¾ cup granulated sugar
½ cup unsalted butter, room temperature
1 cup gluten-free 1 to 1 flour (such as Bob’s Red Mill)
1 teaspoon baking powder
Pinch of salt
2 eggs, at room temperature, stirred slightly
24 halves pitted purple plums
¼ teaspoon almond extract
2 Tablespoons sugar
½ teaspoon cinnamon
Coconut Oil or Organic Canola Cooking Spray
Optional: 1 Cup whipped Heavy Cream.
Pre-heat oven to 350 degrees. Grease 9″ spring form pan with coconut oil or cooking spray.
Cream softened butter & sugar in stand mixer. Start on low and increase to medium speed.
Add dry ingredients: 1 to 1 gluten-free flour mix, baking powder, salt. Add eggs. Beat until well-combined.
Use a rubber spatula to transfer batter into pan.
Bake for 40 to 50 minutes, turning pan 1/2 through baking. Remove and cool. Serve with dollop of whipped cream.
Note: This is really an Autumn dish, when plums are in season; but you can prep extra plums and freeze them.