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Source in .scx format of New York Times Plum Torte

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
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<Recipe recipeId="84611" locale="en">
<RecipeHeader>
<RecipeTitle>New York Times Plum Torte</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Ingredients</IngredientText>
<Ingredient id="825" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity> to 1 cup</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1759" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="227.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity> cup</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment>unsalted and softened</IngredientComment>
</Ingredient>
<Ingredient id="810" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>flour</IngredientItem>
<IngredientComment>sifted</IngredientComment>
</Ingredient>
<Ingredient id="821" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="4.6" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 teaspoon</IngredientQuantity>
<IngredientItem>baking powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>Pinch</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="2.0" unit="" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="24.0" unit="half" comment="pitted" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>24 halves</IngredientQuantity>
<IngredientItem>purple plums</IngredientItem>
<IngredientComment>pitted</IngredientComment>
</Ingredient>
<Ingredient id="825" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Sugar</IngredientItem>
<IngredientComment>lemon juice, and cinnamon, for topping</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Heat oven to 350*F
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9, or 10-inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with the 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 1 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*F.)
(To freeze: double-wrap the torte in foil, place in a plastic bag and seal.)
Recipe can be doubled.
</RecipeText>
</Recipe>
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