Monday, August 2, 2010

Recipe of the Week - German Speciality

Oops. I forgot to post one last night. This is the cake that I remember my Oma making for the family every plum season. The sweet juice from the Italian plums that collect on the perfectly moist cake brings me back to my childhood in the kitchen with her. My sister and I would use the specially-made German contraption and the weights of our tiny bodies to simultaneously slice/pit them for the torte. She called it "Zwetschgendatschi" (plum torte) in her oft-misunderstood and sometimes ridiculed Bavarian dialect. We called it heavenly.

An aside: the legal term Tort is "any wrongdoing for which an action for damages may be brought". Like, a slip and fall, car accident, etc.

I hope you enjoy this recipe as much as I do.

Pastry Ingredients:

2 cups all-purpose flour (sifted)
pinch of salt
1 teaspoon baking powder
2-4 tablespoons sugar
3/4 cup ( 1 1/2 sticks) butter
1 medium egg (beaten)
1-2 tablespoons liquid (milk, cream, water or rum)
grated lemon rind (optional)

Combine the flour, salt, baking powder and sugar. Cut in the butter until it is very fine. Add the beaten egg and the liquid (and lemon rind, if desired). Work the mixture with your fingers until it is smooth, like pie dough. Press it evenly, using your fingers and the heel of your palm, over the bottom or a 9-inch round cake pan, fluting above the rim.

Filling Ingredients:
2 pounds blue (Italian) or red plums, halved and pitted
3/4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour

Place the pitted plum halves over the pastry on the bottom of the pan. Sprinkle 1/2 cup of the sugar over the plums. Combine the remaining sugar with the cinnamon, flour and almonds; sprinkle it over the top. Bake at 400 degrees for 40 minutes, or until the pastry is flaky, crisp and golden, and the plums are bubbling with syrup.

3 comments:

  1. That sounds tasty, plus I love the factoid about what a tort is. LOVE THIS BLOG

    ReplyDelete
  2. Thank you. I will post pictures and step-by-step instructions in the near future. You know, with all the spare time I have.

    ReplyDelete
  3. I love plums so this recipe sounds tasty..Would love to sample. TK

    ReplyDelete

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