Plum Torte with Cardamom

The tang of Plum along with the sweetness of the cake makes this a winner!  This recipe is adapted from Food and Drink Magazine.  I think I will try this again with fresh peaches.  Serve with a dollop of good quality vanilla ice cream or whipping cream.

1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cardamom, divided
Pinch of table salt
½ cup (125 mL) granulated sugar
½ cup (125 mL) unsalted butter, softened
2 eggs
1 tsp (5 mL) vanilla
¼ cup (60 mL) milk
3 large ripe purple plums, halved and pitted, about 1 lb 6 oz (625 g)
2 tbsp (30 mL) packed brown sugar
Crème fraîche or vanilla ice cream to serve

1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Generously butter a 10-inch (3-L) springform pan. Set aside.

2. In a medium bowl, whisk together flour, baking powder, ½ tsp (2 mL) cardamom and salt. Set aside.

3. In a large bowl, beat granulated sugar and butter until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

4. Fold flour mixture into sugar mixture alternately with milk, making 3 additions of flour and 2 of milk. Fold until no white streaks remain. Scrape batter into prepared pan and smooth top level.

5. Arrange plums, cut-sides up, on top of batter, fitting them snugly in pan.

6. In a small bowl, stir together brown sugar and remaining cardamom. Sprinkle sugar mixture evenly over plums.

7. Bake until a cake tester inserted into batter in centre of pan comes out clean, 60 to 70 minutes.

8. Let cool in pan on wire rack for 15 minutes. Run a palette knife around edge of pan, then release sides of pan. Slide torte onto a serving plate. Serve warm or at room temperature with crème fraîche or vanilla ice cream.

Serves 6 to 8

No Bake Kit Kat Cheesecake

This is a really simple recipe and comes out so light and delicious.  It is really worth it to make your own chocolate sauce.  It is tasty and not too sweet.  I think I will add some berries on top next time I make this.

4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted
2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

1. Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

2. Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

3. Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

4. Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

5. Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE

A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.

½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

1. Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

This is from Food and Drink Magazine

Jello Martini

A fun little dessert!

1 pkg cherry jello
1 cup boiling water
3/4 cup vodka
1/4 cup Galliano
Maraschino cherries 🍒

Mix jello powder and boiling water until powder is dissolved. Add vodka and Galliano. Put two maraschino cherries on a toothpick. Put one in each of 6 martini glasses.  Pour jello mixture over cherries in glasses. Refrigerate for 2 hours or more.