Original plum torte (from the new york times) made gluten-free
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I enjoy reading Melissa Clark's column in the New York Times each Wednesday. She 's witty, inventive, curious and she knows her way around a recipe. I mention her because it was just about this time last September when she wrote about a much beloved plum cake recipe made popular by Marian Burros back in the 1980's. It jumped out at me and I realized that I hadn't had that cake in more years than I could remember. <br /> <br />So now it's one year later and I've finally gotten around making the infamous New York Times Original Plum Torte with gluten-free flours. This past week when I started seeing piles of the small Italian "prune" plums specified in the original version (and when my power came back on after Hurricane Irene), Clark's column roared back into my mind. I bought a big basket of ripe plums at a local green market and set to work. <br /> <br />I used my brown rice flour mix, a small amount of xanthan gum, and a 1/4 teaspoon extra baking powder to get it rise well. I also added some vanilla extract to hide the lack of wheat and hopefully, make it even more delicious. The recipe converted so beautifully you might have thought it was always gluten-free.
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