Comments on: Plum Tart for Dodos… :)

By: Junb

Junb — Wed, 01 Sep 2010 10:51:08 +0000

I just notice when there’s a cake or dessert posting, Sister and BettyQ will always comes out from their hibernation. MM you should always have a caKe or dessert once a week :)

By: Junb

Junb — Wed, 01 Sep 2010 10:51:06 +0000

I just notice when there’s a cake or dessert posting, Sister and BettyQ will always comes out from their hibernation. MM you should always have a caKe or dessert once a week :)

By: Rowi

Rowi — Wed, 01 Sep 2010 08:31:26 +0000

Thanks Sister and Betty Q for the tips on cake flour substitution. Now I even have a choice.

Betty Q, I would call your version a merry berry fruity clafouti. : )

Cheers!

By: sister

sister — Wed, 01 Sep 2010 04:00:14 +0000

Don’t worry about it, just use 2 c. of all purpose flour or substitute as Betty Q suggested.

By: betty q.

betty q. — Wed, 01 Sep 2010 00:45:24 +0000

Thanks for the recipe, Sister! I tried your recipe. It is very addicting…I had a bit of KREMA Greek yogurt left so I added a few tbsps. of it …did not have almond flavouring and too lazy to go out to get some so I added a few tsp. of citrus zests instead….scattered some blueberries on the cake as well as some slices of peaches as well ( had a few fresh peaches left after making peach chutney) ….OK, MM, as you can see I am cleaning out my fruit basket in the fridge! Next time, I will triple the recipe to give to my kapitbahays.

Rowi…for every cup of APF, subtract 2 tbsp. of the apf and replace it with 2 tbsp. cornstarch equals 1 cup cake flour.

By: Rowi

Rowi — Tue, 31 Aug 2010 07:55:45 +0000

Hej Sister,
Many thanks for the tips! Cardamom and cinnamon are the favourite baking spices here and I’ve grown to love them. Didn’t notice the quantity discrepancy but the cake flour I thought of. There are no cake flours sold here as far as I know unless I go to an American grocery. I read somewhere that one could make cake flour by mixing APFlour and am wildly guessing cornstarch/baking powder/soda hmmmmn…. help! The flour here seems to be okay even for cakes, so I’ll give it a try if I don’t find a cake flour substitute.

Plum ice cream! Wow! The colour must be wonderful once mixed with vanilla ice cream. I sure would try this too. I like the combination of tart and “plummy sweet” taste.

Cheers!

By: jakbkk

jakbkk — Tue, 31 Aug 2010 02:58:27 +0000

wow what a MAJOR, MAJORly easy dessert to make. would taste great with chocolate syrup on the side…hehehe..(sorry i just like chocolate with my after-dinner treats)

By: Artisan Chocolatier

Artisan Chocolatier — Tue, 31 Aug 2010 01:10:01 +0000

@Bambina: Yes, but only by pre-order.

By: Mary Kim

Mary Kim — Tue, 31 Aug 2010 00:40:04 +0000

how about dried persimmons, they are great!^^
so the white stuff is sugar? I thought it’s that natural white powder they get when naturally dried and aged for months~

By: sister

sister — Mon, 30 Aug 2010 23:32:43 +0000

Yes, Rowi, cardamon will work very well. Or just leave out the cloves and substitute ground nutmeg or more cinnamon. Sorry about all the typos, it was way past my bedtime.
I meant 1 c each of all purpose and cake flour for a total of 2 c. You might need up to 1 1/2 lbs plums, place plums cut side up lightly on top of batter, they will sink halfway down during baking.
Try making plum ice cream, it’s very tart and refreshing. Simply stew 1 lb of pitted sliced plums with 1/2 c. of sugar until soft. Cool. Add to a 2 qt. recipe of vanilla ice cream base and process. Or just use as sauce over store bought vanilla ice cream or yogurt.