This year I came back with some more foraged fruits from Prunus family.
the photograph of the edible weed on this blog post.
Updated: 14/07/2011: Thank you to Gardeningbren, Mark Willis and Little Black Fox who have identified these as cherry plums (mirabelles), not damsons.
Since coming back up to Scotland, we have been enjoying a slice of this Torte each day. The last couple of slices will be enjoyed later today with a little whipped cream.
I am submitting this recipe to Rachel from The Crispy Cook for this week’s Weekend Herb Blogging (WHB) #292. WHB is overseen by Haalo from Cook Almost Anything.
100g butter, at room temperature
140g golden caster sugar
140g plain flour
1 teaspoon baking powder
pinch of salt
400g damsons or plums, pitted
1 tablespoon golden caster sugar
1 teaspoon ground cinnamon
Preheat the oven to gas mark 4.
Lightly butter or oil a 9 inch round glass pie pan.
With an electric mixer, cream together the butter and sugar. Add the eggs and beat for 1 minute. Add the flour, baking powder and salt and mix just until the dry ingredients are incorporated. Spoon the batter into he prepared pan and spread it evenly. Arrange the damson or plums onto the batter, have some cut side down, others cut side up pressing them in gently into the batter. Stir together the sugar and cinnamon and sprinkle it evenly over the torte. Bake for 35 - 405 minutes. The torte is ready when the top is lightly browned and the sides begin to pull away from the pan. Cool on a rack for 10 minutes before serving. Enjoy warm or at room temperature. Adapted from Moosewood Restaurant Celebrates.