Hi Friends~
Lately I’ve noticed something. Because I’m a strength, fitness, and nutrition coach it seems like people assume that I don’t eat sweets. At family gatherings, when I run into friends, or at social get togethers, I sometimes hear comments like the other day at the new handmade ice cream place in town where a friend said, “Wow, Polli’s eating ice cream!”
As a Precision Nutrition Coach, it’s important not to preach that any foods are “off. limits” – sweets and desserts like ice cream, cake, cookies, donuts, or pie. Halloween is coming up and yes, that includes candy. I’m just a little choosy… malted milk balls and Reese’s peanut butter cups! Oh, and how about that old classic Chunky bar?!
When it comes to baking in the fall it’s a special apple cake with butterscotch glaze and walnuts, or pumpkin cake with buttercream frosting. In summer it’s peach cobbler, and chocolate recipes seem most festive for the winter holidays. Stay tuned for those recipes in upcoming issues!
My favorites are not overly sweet, they have some texture or crunch, and they’re easy to make.
This recipe is at the top of the list for early fall: Marian Burros’Original Plum Torte (read the cute story in the link) first published in The New York Times in 1983. I’ve made it every year since finding it wayyy back then. It’s a cult classic – just eight ingredients and four steps: purple, oval Italian plums baked into a light batter with a sprinkle of cinnamon sugar and lemon. And of course served with ice cream alongside!
Food is about pleasure, whether you make it yourself or buy it, and especially when it’s shared with friends and family.
Here’s to good food, good company, and enjoying every bite, even dessert.
Tip: make two and freeze one for surprise guests!
xo
Polli
Original Plum Torte
Ingredients
- ¾ to 1cup sugar
- ½cup unsalted butter, softened
- 1cup unbleached flour, sifted
- 1teaspoon baking powder
- Pinch of salt (optional)
- 2eggs
- 24halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
Preparation
-
Step 1
Heat oven to 350 degrees.
-
Step 2
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
-
Step 3
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
-
Step 4
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
