by Sagegreen
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Sagegreen's Notes:
Expand1 1/8 cup gluten-free all purpose flour (Arrowhead Mills baking mix) If you are not interested in the gluten free option, you can use an organic pastry flour instead Ask a question about this ingredient
1/3 cup ground almonds Ask a question about this ingredient
2 tablespoons organic cane sugar Ask a question about this ingredient
1/4 teaspoon saffron Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
3 tablespoons Greek yogurt (fage) Ask a question about this ingredient
6 tablespoons canola oil Ask a question about this ingredient
1 yoke of egg, beaten Ask a question about this ingredient
1/2 teaspoon fresh lemon zest Ask a question about this ingredient
1/2 teaspoon grated ginger Ask a question about this ingredient
1 3/4-2 cup sweet golden plums, sliced thinly and depitted Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1-2 whole eggs, beaten (depending upon how "custardy" you like) Ask a question about this ingredient
4-6 ounces organic cane sugar (depending upon sweetness of plums) Ask a question about this ingredient
1/8 teaspoon saffron stamens Ask a question about this ingredient
1/4 teaspoon fine zest of fresh lemon Ask a question about this ingredient
2 drops of almond extract Ask a question about this ingredient
1 teaspoon fresh lemon juice Ask a question about this ingredient
1/2 teaspoon plum brandy or amaretto Ask a question about this ingredient
1/2 teaspoon fresh ground cinnamon Ask a question about this ingredient
sprinkle of demerara sugar and fresh nutmeg Ask a question about this ingredient
1 ounce toasted almonds Ask a question about this ingredient
ice cream, whipped cream and/or sprinkle of confectionery sugar for final touches Ask a question about this ingredient
Preheat your oven to 350 degrees and grind the almonds in a coffee grinder.
Ask a question about this stepMix all the dry ingredients together for the bottom .
Ask a question about this stepNext mix in the yogurt.
Ask a question about this stepAdd the oil one spoonful at a time.
Ask a question about this stepAdd the yoke and spices. The mixture will consolidate quickly and remain crumbly-looking.
Ask a question about this stepPress this mix into your baking dish (@10") with an even pressure so the dough is thin (about 1/4" or even a bit less than that). Create walls that are 1 " tall. You can work quickly with this dough because it is so easy to work with, I find.
Ask a question about this stepCrimp the top of the wall with your favorite technique. I pinch a pattern with my thumb and forefinger. You can set this shell aside (even chill and use the next day).
Ask a question about this stepSugar the plums with 3-4 tbl. organic cane sugar (depending upon their sweetness), a dash of cinnamon and nutmeg. Set aside.
Ask a question about this stepWhisk the cream and eggs together for the filling. If you want a more custard-like filling, use two full eggs. If not, use just one egg.
Ask a question about this stepAdd the remaining cane sugar, saffron, almond extract, zest, juice, and brandy to the cream.
Ask a question about this stepPour 1/3 of the cream mixture into the shell. Arrange your plums on top. Pour in the remaining cream to fill the shell. Do not overfill.
Ask a question about this stepTop with toasted almonds, cinnamon and a sprinkle of demerara sugar and fresh nutmeg.
Ask a question about this stepBake @25-30 minutes until golden brown and set even in the middle. Let cool for several hours or overnight so the filling sets further.
Ask a question about this stepSift powdered sugar on top just before serving (slightly warm) with ice cream or whipped cream, listen to the Nutcracker, and savor every magical bite.
Ask a question about this stepThanks so much. I had it for breakfast this morning. I have streamlined my collection of dishes down quite a bit, but it is great to match a dish to a recipe.
Haha, AntoniaJames! I thought the same thing!
I did plan that, too! My dishes are precious all with stories.
yum. and with the ice cream? double yum. i just got back from a hot, humid game of tennis, and this is one of the first things i see. it looks so delicious... if only i had some right now.
If only you lived closer, you would be welcome to pop in for a slice. It has been great to have all this attention on one recipe!
This looks wonderful!
Thanks! It is a great summer cake you really only can make like this now. You could sift a pattern on the top with powdered sugar, but I like an even sifting. I just discovered your Vanillekipfel recipe, which looks great!
...but you could use preserved plums in the winter for this...then I would add a few yellow raisins, too.
Well, I have decided on a few revisions for my golden plum cake and uploaded some new photos of those changes. Also I will share my little nightmare here of the chocolate walnut version, which I will need far more time to rectify. And yes, you can leave out the almonds in the crust, but play around with adding more flavor. I think you could alternatively grind up pine nuts and perhaps add a bit more sugar, too.
You should set up your own booth at the farmer's markets you go to!
Thanks! I am going to stick to the golden plum cake...my efforts adding chocolate and switching to walnuts and red plums were a little disaster!
Oh, and I love your attention to detail. I think it matters too. When I'm developing something new, it literally takes over my kitchen. But I love it, as I think you do too.
This looks wonderful, sagegreen! I can't do almonds, but am guessing I can just leave them out, right? This is definitely the next cake I'm making!
Well if you could do walnuts, I will let you know tomorrow how they work. I am still fine tuning whether to have 6 tbl canola oil and less yogurt, but hope to finalize my decision by tomorrow. I did make one just with the gluten free flour, just the yoke, more oil and less yogurt, with ginger and lemon zest, and it was pretty good. Now I am making one with a whole egg....so many little decisions, but it does matter.
This tart looks fabulous! I must try making this is all of my spare time.....I can dream about making it at least ;)
I am inspired to make a plum cake now!!
Be careful! You may not be able to stop. Yes, I am making that chocolate version, as we speak....when I really should be getting back to answering an important invitation from the U.S. Embassy.....well, as soon as this next cake is done...don't say I didn't warn you!
I am done with the cake. It came out nice and moist and crumbly!! You are right this is addictive ;)
I am so excited to hear your results. Glad you liked it. I am still fine tuning a few things, but will finalize this by tomorrow.
My sweet tooth is kicking in seriously at the sight of your tart!! Beautiful
I am trying to make a much healthier version of this, but when it comes to the filling I think the fresh cream wins....so I get the best organic fresh cream I can. The crust is a big break through for me, achieving a gluten free version that is really easy and good. I will have to wean myself away from sugar after this week. Hope my neighbors will come a knocking for more.
Road trip time! I agree about being your neighbor :D
Looks delicious - now I must hear about that gorgeous green-edged plate?
Thanks. It is vintage Royal Doulton, "Countess," which I thought would be perfect for the sugar plum march. The other plate is from Hutschenreuter, Bavaria, by Helen Heyer. I just uploaded a photo of the powdered sugar version of this kuchen, in homage to my grandmother....a fairy dust finale.
And the new pink plate is "Valencia" by Heinrich....with a wonderful but too long a story to convey here.....you must love dishes, too!
Wow! How gorgeous . . . no golden plums at my favorite markets, but pluots in every color imaginable, though most are dappled, so not as vivid as your pretty bright yellow ones. This tart is so beautiful! And it sounds incredibly tasty, too. ;o)
Thank you. I think this would be delicious with any number of plum colors! I just can't stop experimenting with these plum cakes, it is so much fun.
This looks fabulous - you are so funny - visions of sugarplums dancing in your head! Welcome to the "we need Food52 intervention" club!
Seriously! You are not just kidding. But work is beginning to knock on my door, so this can't continue too much longer.....but I swear these plums are as bad as the cherries!
Yum!! Can I have a slice please!
Yes! Seriously, I am giving away my plum cakes to neighbors now that I am making so many.
How I'd love to be your neighbor . . . . . . ;o)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
By the way . . . . I love how you took a photo of the golden plum cake on a plate with a gold rim. So beautifully done! Really like the powdered sugar, too. It's perfect for this dreamy kind of dessert. ;o)