The now infamous original Plum Torte Recipe from the New York Times – is a classic. Simple, easy to make and one of Carrie’s Holiday entertaining go-tos. This time we are adding the warm, earthy flavours of Dona Chai concentrate for a Holiday twist to this classic dessert AND it’s absolutely DELISH – and a recipe you will want to keep on hand for festive entertaining!
The Dona Masala Chai Concentrate is slow steeped with ginger, cinnamon, green cardamom, cloves, black peppercorn, and organic, loose-leaf black tea. It’s just slightly sweetened!
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 24 halves pitted purple plums
- 1 cup Dona Chai concentrate
- Sugar, lemon juice and cinnamon, for topping
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- 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.
- 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.)
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