We are blessed to have 2 Italian Prune trees in our yard. These dark bluish beauties are definitely one of my favorite fruits. Our Gravenstein Apple tree had zero apples this year. I think it we had freezing temps right at blossom time.
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| CuddleBunny is behind Go-for-It, running and leaping for the too-high fruit |
The timing must've been better for the prune trees, because they have the best crop I've seen in the 8 years we've owned this property.
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| Another idea for reaching the plums |
Prince Go-for-It, Prince CuddleBunny and I had a great time harvesting.
Actually, fruit doesn't usually need a cooking method in our home, as there is so little left after this crowd enjoys it fresh. One year, though, I made a plum sauce and froze it for eating with stir fry. It's fun to try something new, and this year it's this dessert.
Plum Torte
adapted from A Plum Good Recipe, You Shouldn’t Miss in Good Food Life, blog for Full Circle Farm
Preheat the oven to 350 degrees.
Lightly butter a 10" springform pan. (We made 2, so doubled the recipe, but I'm giving you the single torte version.)
In a mixer fitted with the paddle attachment (if that type of mixer), cream together
1 cup sugar
3/4 cup butter
In a separate bowl combine
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground cardamom (we substituted 1/4 tsp cinnamon and 1/4 tsp nutmeg)
1/8 teaspoon salt
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| Prince CuddleBunny joined for his share of 'helping,' too |
3 eggs
1 teaspoon vanilla
and beat well until all mixed.
Spread the batter evenly into the bottom of the springform pan. Cover the batter with
12 halved and pitted Italian Prunes (24 pieces, placed skin side up)
then sprinkle with
1 1/2 teaspoons lemon juice
and a mixture of2 teaspoons sugar
3/4 teaspoon ginger
3/4 teaspoon cinnamon
Bake for 50 - 75 minutes, checking for doneness using the toothpick test. When an inserted toothpick comes out clean, remove the cake from the oven and cool.
Serve with ice cream or whipped cream.
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