fresh plum upside down torte

[Guest guest]

fresh plum upside down torte

 

 

It's too late in the season to find fresh plums? Make

this delicious dessert with any soft fruit (such as

nectarines or peaches) that will keep its shape when

cooked.

 

 

Ingredients

 

 

 

4 medium plum(s), pitted and halved

1/2 cup(s) cake flour, sifted

2 tbsp uncooked old-fashioned oats

1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp table salt

2 large egg white(s)

2/3 cup(s) sugar

2 large egg(s)

1 tsp vanilla extract

 

 

 

Instructions

 

 

 

Preheat oven to 350°F. Spray a 9-inch pringform pan

with cooking spray. Arrange plum halves, skin side

down, in bottom of pan.

 

 

In a small bowl, whisk together flour, oatmeal,

cinnamon, baking powder and salt; set aside.

 

 

In a large bowl, beat egg whites until soft peaks

form. Gradually beat in 1/3 cup of sugar, until whites

are stiff and glossy; set aside.

 

 

In another bowl, beat eggs and remaining 1/3 cup of

sugar until mixture is thick and pale yellow; stir in

vanilla.

 

 

Whisk 1/3 of egg-white mixture into whole-egg mixture,

then fold in half of the dry ingredients. Fold in

remaining whites and then remaining dry ingredients.

 

 

Spoon batter into pan and smooth top with spatula.

Bake until very brown and somewhat firm, about 35 to

40 minutes.

 

 

Cool completely in pan before removing sides and

inverting torte onto a serving plate.

 

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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