#NYTIMES RECIPES CRANBERRY TORTE FREE#

Most recently, my friend Malka introduced me to the recipe which is published annually in The New York Times as a Plum Torte. I have since, however, seen this recipe published on various sites all over the internet using different proportions. I eliminated the liquid and decreased the flour, since I generally use spelt or regular all purpose flour. In Classic Kosher Cooking the apple cake recipe called for 2.5 cups cake flour and 1/4 orange juice. I then adjust the liquid or the sugar if using fruit, or adding pie filling.

This recipe is adapted from my ubiquitous 1-2-3-4 cake and the apple cake recipe from Classic Kosher Cooking.Īs I have shared, all my cake recipes are basically an adaptation of the 1-2-3-4 cake. Voila!Raizel and her friend Kayla said, “this is awesome!” I cut them both a piece before freezing it. If using fresh or canned fruit, sprinkle with sugar, lemon juice and cinnamon, if desired, over fruit.īake in a preheated 350☏ oven until done and when inserted toothpick comes out clean. Pour batter into greased or parchment lined pan. Add flour, salt and baking powder and pulse until just blended. With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Stir in sifted together dry ingredients until blended. It amount depends on the size of the pan.īy hand: cream together oil and sugar and vanilla. Optional Variations: Add 2-4 cups fresh or canned fruit on top and sprinkle with sugar, lemon juice and cinnamon. I usually make it with spelt.Ĭhocolate cake: substitute 1/2 cup cocoa for 1/2 cup flour It may change the texture, which could make it more interesting. Step 3 Spoon the batter into a spring form of eight, nine or 10. Add the flour, baking powder, salt and eggs, and beat well. Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. Step 2 Cream the sugar and butter in a bowl. Optional: you can use other flavorings such almond, lemon, etc. It can even be adapted for various flours with success.Ģ cups sugar (white or brown or a combination)

#NYTIMES RECIPES CRANBERRY TORTE FREE#

Feel free to adapt the recipe for whatever fruit you have available - fresh or canned. This cake recipe is very flexible and it has endless variations. Rather than let it go to waste, I thought I would use it to make this fruit torte. Using an electric mixer fitted with the paddle, or a bowl and wooden spoon, cream the butter and sugar until light and fluffy, 2 to 6 minutes. Today's secret ingredient is cranberry sauce. Store at room temperature for up to 2 days.As I shared on my last post, I had lots of cranberry relish leftover from Thanksgiving. Prepare the cake: Butter an 8- or 9-inch springform pan. It's Thanksgiving in the NYT Cooking studio kitchen, and that can only mean one thing: Sohla. Bake at 350 degrees for 10 minutes to set curd. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. If using immediately, let cool to room temperature. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Put eggs and egg yolks into a bowl and beat lightly. Purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender, then press through a fine-mesh sieve. Simmer until cranberries have popped and softened, about 10 minutes. Heat cranberries, sugar, and the orange juice and rind in a saucepan over medium heat. Set a rack in the center of the oven and heat to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Press dough evenly into a 10-inch tart pan use half the dough for the sides and half for the bottom. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Add nut mixture and combine until dough comes together. Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add remaining rice flour and salt and pulse briefly. This one has a bit of orange zest and powdered sugar. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. This cranberry curd tart uses a press-in shortbread crust inspired by one Alice Medrich uses in everything. Put roasted nuts in a clean towel and rub off skins. Roast hazelnuts on a baking sheet 10-15 minutes, until skins darken and crack. Under The Sun – A Co-op Blog & Newsletter.

Nytimes recipes cranberry torte