There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Saturday, August 20, 2016

PUBLISHED - Plum Torte

http://www.epicurious.com/recipes/food/views/plum-torte-108123

Note: http://www.epicurious.com/recipes/food/views/anarchy-cake-105475 uses any kind of fruit, or chopped chocolate.

1 - Makes a very thick dough that has to be spread. But a really lovely cake!

3/4 cup PLUS 1 Tbsp sugar
1/2 cup butter
1 cup flour
1 tsp baking powder
2 eggs
Pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 tsp ground cinnamon
Vanilla ice cream, optional


  1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
  2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. 
  3. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. 
  4. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
  5. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. 
  6. Serve plain or with vanilla ice cream.

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