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Mehrunnisa Yusuf's avatar

I didn’t understand the rave about Burros’ cake until I started making it myself. I grew up in Pakistan where the plums were heady and purple black. My mother makes jam from them that often found their way into crostata. I make Burros’ torte with almond flour. It’s half way between pudding and cake. And I imagine adding streusel on top would only add to its charm.

https://comeconella.blogspot.com/2015/08/the-original-plum-torte-and-more.html?m=1

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emily nunn's avatar

Oh, I want all of this!

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