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.
Well you've got me convinced! I'll try it this fall. I love hearing about the plums in Pakistan, and want to hear more about this. Similarly in Hungary they are abundant and deeply flavored, and mostly used for jam (Lekvar) which has found its way into all kinds of pastry all over Central Europe, New York and Isreal (via Ashkenazi migration). I'm prone to putting almond flour in most things, or a mix of almond and AP (or GF, all-purpose flour), which makes things a little nubbier and textured, and less sweet, as I like my cakes. I think I will try Burros' cake this way as you suggest--thank you for the note!
I imagine that these plums are cousins. I have polish heritage too and they also make a plum cake that is very similar to the one you’ve written up in your column. I am particularly partial to crystallised plums coated in chocolate.
So much to say about this post. Plums in a pressure cooker to start, and that humble, modest, remarkable plum cake that represents everything I love in a cake. Then, your final pledge, that left my heart aching for that family: they deserve all the love, strength and support ❤️
Thank you for your kindness, Domenica. Thanks to this community (and so many other generous folks who love Aubrie), we'll be sending a hearty contribution tomorrow to aid in her treatment and care.
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
Well you've got me convinced! I'll try it this fall. I love hearing about the plums in Pakistan, and want to hear more about this. Similarly in Hungary they are abundant and deeply flavored, and mostly used for jam (Lekvar) which has found its way into all kinds of pastry all over Central Europe, New York and Isreal (via Ashkenazi migration). I'm prone to putting almond flour in most things, or a mix of almond and AP (or GF, all-purpose flour), which makes things a little nubbier and textured, and less sweet, as I like my cakes. I think I will try Burros' cake this way as you suggest--thank you for the note!
I imagine that these plums are cousins. I have polish heritage too and they also make a plum cake that is very similar to the one you’ve written up in your column. I am particularly partial to crystallised plums coated in chocolate.
Oh, I want all of this!
Thank you for the note, Emily!!
So much to say about this post. Plums in a pressure cooker to start, and that humble, modest, remarkable plum cake that represents everything I love in a cake. Then, your final pledge, that left my heart aching for that family: they deserve all the love, strength and support ❤️
Thank you, Guilia. For being a person of such depth and love and care in this fragile online world. ❤️
Truly sorry to hear about Aubrie. I wish her and her family strength as they deal with this blow.
Thank you for your kindness, Domenica. Thanks to this community (and so many other generous folks who love Aubrie), we'll be sending a hearty contribution tomorrow to aid in her treatment and care.
The plums coming to dessert rescue!