Things to do Eat & Drink Legendary New York Times torte with berries (recipe)

Legendary New York Times torte with berries (recipe)

The New York Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters.

I baked it in different variations: with plums (original recipe), apricots, frozen berries… Each kind is absolutely exciting.

Try it and decide yourself! Rest assured: it is absolutely irresistible either way!

INGREDIENTS

  • 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 (or 300-400g of frozen berries)
  •  Sugar, lemon juice and cinnamon, for topping
PREPARATION
  1. Heat oven to 175C.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  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. If you use berries, no need to defrost them You can use them right away from the freezer and 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.
  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 150 degrees.)

Tip

  • To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

 

Image may contain: food

 

Image may contain: dessert and food

 

 

 

Recipe: NYT Cooking

Photos: Author

Top Stories

Household real consumption per capita recovers in both euro area and EU

In the third quarter of 2020, household real consumption per capita increased by 12.1% in the euro area, after a decrease of 10.3% in...

Cypriot MEPs submit joint question on EU protection of Turkish Cypriot journalists against lawsuits

All six Cypriot members of the European Parliament submitted a joint written question to the European Commission, regarding the new lawsuits against Turkish Cypriot...

Speed limit reduced to 30 km in certain streets in towns

The speed limit in certain streets in towns will be reduced to 30 km because these streets are part of the sustainable mobility program. Such...

Arson to very expensive car in Paralimni

Early this morning a fire broke out at a car which is worth approximately 40,000 euros According to the Police at around 01:30 a fire...

Tremendous increase of calls to helpline 1480

Helpline 1480 aims to ensure that all users receive expert advice and support in real time regarding issues about the use of digital technologies...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...