Thanks to Brian Summers for the market photos, www.summers.ca. More information on the Farm can be found at www.friendsofriverdalefarm.com.
Next up on the blog menu - Halloween!
SPICED PLUM TORTE with CARDAMOM CREAM
This is a fast, impressive and versatile dessert. We have made it not only with plums but with pears, apricots, nectarines and wild blueberries and the results have always been delicious. The torte can be served warm or at room temperature.
¾ cup granulated cane sugar, divided, keeping 1 tablespoon aside
½ cup unsalted butter, softened
½ teaspoon pure vanilla extract
1 cup un-bleached all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 large eggs
12 Italian plums, halved and pitted
Icing sugar for dusting
Preheat oven to 350 F.
Using an electric mixer, cream together the granulated cane sugar less 1 tablespoon, butter and vanilla.
Add the flour, spice, eggs and salt until the batter is well mixed.
Place batter in a 9” spring-form or other deep removable-bottom pan. Place all of the fruit skin side down and cover the surface and sprinkle with the 1 tablespoon of granulated cane sugar.
Bake for 40-45 minutes. Makes 8 servings
1 cup whipping cream
3 tablespoons brown cane sugar or Muscovado sugar, or raw cane sugar
1 teaspoon ground cardamom
Mix the ingredients and whip until thick, soft folds appear.
(Hint: for best infusion, mix the ingredients the day before and whip just before serving.)
CHOCOLATE GARAM MASALA COOKIES
1 cup granulated cane sugar, plus 2 tablespoons for rolling.
1 large egg
¾ cup vegetable oil
¼ cup corn syrup
2 ¼ teaspoons ground cinnamon
2 ½ teaspoons ground cardamom
1 teaspoon coarsely ground black pepper
1 1/8 teaspoons ground cloves
1/8 teaspoon sea salt
2 teaspoons baking powder
1 ¾ cups un-bleached all-purpose flour, sifted
½ cup cocoa, Dutch-processed or natural, sifted
Using an electric stand mixer and a paddle attachment, combine the 1 cup of cane sugar, the egg, oil, corn syrup, spices and salt, until evenly blended. Add the flour and cocoa and mix until fully incorporated. Remove the dough from the bowl, scrape down the sides, place dough in a reusable container and chill for at least one hour.
Preheat oven to 350 F. Prepare cookie sheets with silicone mats or parchment paper.
Place the two tablespoons of cane sugar in to a small bowl, adding more if necessary.
Using a half-tablespoon measure, shape the dough into balls or half-spheres and roll them into the cane sugar. Place twenty evenly spaced sugared dough shapes on a cookie sheet. Bake for 11-12 minutes. Makes approximately 60 cookies.