Aug 9, 2010
Rose recommends making this cake with greengage plums, which may be available in some parts of the country (Manhattan, for example), but Minnesota? Not so much. So I got regular plums.
And regular blueberries.
The sugar first turns into a clear liquid,
then back to a thick, sugary mixture (this had me worried)
I rearranged the plums several times, cutting them into smaller pieces as I went along. The plums shrink during baking, so I could have squeezed more of them on the top.
I weighed the blueberries carefully--the 350 grams turned out to be one pint plus a handful. You could get away with using just one pint.
Dry ingredients are mixed in a food processor. (The recipe calls for bleached all-purpose flour, which I didn't notice.) I can hardly see how it would have been any better if I'd used bleached flour, but I'll try it next time. Then mix in butter, eggs, and vanilla until it's a batter. Did I mention that this entire mixing episode is done in the food processor and takes about 10 seconds?
Then I had to get rid of the rest of the cake. I cut what was left into two big hunks, put them on paper plates, wrapped them in plastic, and gave them to Jim, with instructions to give to the first neighbors he found home. He went next door and gave both plates to David and Tracey, who questioned whether he really intended to give them both plates. He explained that his job was to distribute to neighbors, but no one had told him how many neighbors, and it was too hot to wander around the neighborhood, cake in hand.
And that was the end of the blueberry-plum torte. I would like to make this again, maybe with peaches and raspberries. And if I ever spot greengage plums, I'm buying them up, because they too have an appointment with upside-down cake.
Posted by Marie at 12:01 AM