Spiced Plum Torte with Cardamom Cream
This is a fast, impressive and versatile dessert. We have made it not only with plums but with pears, apricots, nectarines and wild blueberries and the results have always been delicious. The torte can be served warm or at room temperature.
Torte
INGREDIENTS
- ¾ cup Fair Trade Certified granulated cane sugar, divided, keeping 1 tablespoon aside
- ½ cup unsalted butter, softened
- ½ teaspoon Fair Trade Certified pure vanilla extract
- 1 cup un-bleached all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon Fair Trade Certified ground cardamom
- ½ teaspoon Fair Trade Certified ground cinnamon
- ¼ teaspoon Fair Trade Certified ground cloves
- 1/8 teaspoon Fair Trade Certified ground nutmeg
- 2 large eggs
- pinch sea-salt
- 12 Italian plums, halved and pitted
- Fair Trade Certified icing sugar for dusting
DIRECTIONS
Preheat oven to 350 F.
Using an electric mixer, cream together the granulated cane sugar less 1 tablespoon, butter and vanilla. Add the flour, spice, eggs and salt until the batter is well mixed. Place batter in a 9” spring-form or other deep removable-bottom pan. Place all of the fruit skin side down and cover the surface and sprinkle with the 1 tablespoon of granulated cane sugar.
Bake for 40-45 minutes. Makes 8 servings
Cardamom Cream
INGREDIENTS
- 1 cup whipping cream;
- 3 tablespoons Fair Trade Certified brown cane sugar or Muscovado sugar, or raw cane sugar;
- 1 teaspoon Fair Trade Certified ground cardamom.
DIRECTIONS
Mix the ingredients and whip until thick, soft folds appear.
(Hint: if using Muscovado or raw cane sugar, mix the ingredients the day before and whip just before serving.)
Dust the torte with icing sugar and serve with the cardamom cream.
Recipe development and food styling by Anita Whyte, www.foodfluffer.blogspot.com
Photography by Michael Kohn, www.michaelkohn.com