Plum and Cream Mini Tortes
I wanted to do something with plums and ricotta cheese this weekend. Something rustic, hearty, and lovely. Something beautiful -- naked plum halves roasted to bubbly perfection. Thankfully, my friend posted this Original Plum Torte recipe (thanks m!), of which she had fond childhood memories. I adapted it to make individual mini-tortes in parchment paper cups with a dollop of Ricotta Cream Cheese Frosting.
Plum and Cream Mini Tortes
Recipe By:
-The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine (plum torte, adapted by me)
-Me (frosting)
Yields: About 12-15
Mini Torte Ingredients:
1/4 pound (1 stick) unsalted butter, softened
3/4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
6-8 halves small, pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste
Ricotta Cream Cheese Frosting Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
3/4 cup ricotta cheese
1/2 teaspoon vanilla
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
Directions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners or parchment paper.
2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon about a tablespoon of batter into each well. Resist the urge to overfill -- the batter will rise! Gently press a plum, skin side down, into each well. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for about 18-20 minutes, until a cake tester inserted in the center of the cake part comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired. (If not adding frosting, serve as follows: let the torte return to room temperature and reheat at 300 degrees until warm. Serve plain or with vanilla ice cream.)
4. Make the frosting: mix all ingredients together until fluffy. Pipe or dollop frosting onto the center of each plum mini torte.
For more information, me waxing poetic about these plum parcels, lots of pictures, et cetera, please visit my baking blog, Willow Bird Baking
x-posted to bakebakebake and cooking
Plum and Cream Mini Tortes
Recipe By:
-The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine (plum torte, adapted by me)
-Me (frosting)
Yields: About 12-15
Mini Torte Ingredients:
1/4 pound (1 stick) unsalted butter, softened
3/4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
6-8 halves small, pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste
Ricotta Cream Cheese Frosting Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
3/4 cup ricotta cheese
1/2 teaspoon vanilla
2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
Directions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners or parchment paper.
2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon about a tablespoon of batter into each well. Resist the urge to overfill -- the batter will rise! Gently press a plum, skin side down, into each well. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for about 18-20 minutes, until a cake tester inserted in the center of the cake part comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired. (If not adding frosting, serve as follows: let the torte return to room temperature and reheat at 300 degrees until warm. Serve plain or with vanilla ice cream.)
4. Make the frosting: mix all ingredients together until fluffy. Pipe or dollop frosting onto the center of each plum mini torte.
For more information, me waxing poetic about these plum parcels, lots of pictures, et cetera, please visit my baking blog, Willow Bird Baking
x-posted to bakebakebake and cooking