Plum Torte with Cardamom Cream

Ingredients:

2 c whipping cream

2 T extra-fine sugar

2 t ground cardamom

1 c butter, at room temperature

1.5 c granulated sugar

2 c unbleached flour

2 t fresh baking powder

0.5 t kosher salt

4 large eggs

6 plums, halved & pitted

0 turbinado sugar, to taste for sprinkling

Summary

Yield	Servings
Source	Adapted from New York Times Food Section Sept 21, 2005
Prep time	5 minutes
Recipe	Cake Dessert
Ingredients	whipping cream sugar salt plums flour eggs cadamom butter baking powder

Directions

Make the cardamon cream: Whip the cream together with the extra-fine sugar and cardamom until cream just barely holds soft peaks. Refrigerate until ready to serve.

Preheat oven to 350 degrees F. Using an electric mixer cream the butter and sugar until light and fluffy. Add the flour, baking powder, salt and eggs, then beat until well incorporated.

Using a rubber spatula spread the batter (it will be quite thick, into an ungreased 10-inch spring form pan. Place the plum halves, skin side up, on top of the batter as closely together as possible. Press them in to the batter just a bit. Sprinkle lightly with the turbinado sugar.

Bake for one hour ten minutes until a sharp knife inserted in the center comes out clean. Let cool slightly (about 20 minutes) then run a sharp knife around the edges and release the spring form. Serve warm, with the cardamom cream.

Notes:

serves 12

If you prefer to make it ahead of time the torte may be reheated in a 300 degree for about 10 minutes.

Adapted from New York Times Food Section Sept 21, 2005

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