Marilyn bought plums because of an article that she read in The New York Times: Orginal Plum Torte. Marian Burros’s recipe was published every September for 7 years until the the newspaper decided to stop it and it was very interesting to read about the reaction from the readers. To be honest, I don’t even remember the existence of fresh plums. I used to eat dry plums in desserts in Brazil, but not fresh for sure. When Marilyn showed me the cake I thought that it was pretty and smelled delicious, but I wasn’t very excited until I had a bite of course…WOW! To go along with this delicious plum cake she made my newest favorite “whipped cream”..lavender mascarpone cream. Seriously, this lavender mascarpone cream is perfect…The sweetness and the freshness of the lavender “makes me” eat spoon after spoon non-stop.
¾ cup sugar
½ cup unsalted butter
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
24 halves pitted purple plums
Sugar, lemon juice and cinnamon for topping
Preheat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with (about) 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake one hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
LAVENDER MASCARPONE CREAM
1 1/2 c. whipped cream
2 T. dried lavender blossoms
1 (8 oz.) container Mascarpone cheese
1/4 c. sugar
In a small saucepan combine 1/2 c. cream and lavender and bring to a boil. Cook for 2 minutes. Remove from heat and let steep for 30 minutes.
Place mascarpone in a medium bowl, pour lavender cream mixture through a fine sieve into the bowl. Stir to combine and let cool.
Whip remaining cream with sugar in a chilled bowl until soft peaks form. Fold whipped cream into mascarpone mixture just until blended. Place on top of plum tart.
Beijos e Tchau!
Ludmilla and Marilyn Chudda