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Help Needed with Cake Recipe

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Joined: Dec 14, 2005


Posted to Thread #18803 at 11:54 am on Aug 16, 2010

I really don't want to use whipping cream as called for in this recipe. What would your thoughts be on using plain yogurt instead? To get more air into the mix the eggs could be separated and the whites whipped and then folded into the batter.

Plum Torte with Cardamom Cream
Posted by jgreghenry


This torte may have a rustic appearance, but it is sheer elegance in its terrific balance of not too sweet and just rich enough.

2 c whipping cream
2 T extra-fine sugar
2 t ground cardamom
1 c butter, at room temperature
1 1⁄2 c granulated sugar
2 c unbleached flour
2 t fresh baking powder
1⁄2 t kosher salt
4 large eggs
6 plums, halved & pitted
turbinado sugar, to taste for sprinkling


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.

serves 12

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