As I shared on my last post, I had lots of cranberry relish leftover from Thanksgiving.
Rather than let it go to waste, I thought I would use it to make this fruit torte.
This cake recipe is very flexible and it has endless variations. Feel free to adapt the recipe for whatever fruit you have available — fresh or canned. It can even be adapted for various flours with success.
Ingredients:
4 eggs
2 cups sugar (white or brown or a combination)
1 cup oil
1 tsp. vanilla
Optional: you can use other flavorings such almond, lemon, etc. depending on the fruit
2 cups flour
Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. I usually make it with spelt.
2 teaspoons baking powder
1/8 teaspoon salt (a “pinch”)
Optional Variations:
Chocolate cake: substitute 1/2 cup cocoa for 1/2 cup flour
2 cups cranberry relish
Optional Variations: Add 2-4 cups fresh or canned fruit on top and sprinkle with sugar, lemon juice and cinnamon. It amount depends on the size of the pan.
Instructions:
By hand: cream together oil and sugar and vanilla. Beat in eggs one at a time. Stir in sifted together dry ingredients until blended.
With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Add flour, salt and baking powder and pulse until just blended.
Pour batter into greased or parchment lined pan. Place cranberry relish on top.
If using fresh or canned fruit, sprinkle with sugar, lemon juice and cinnamon, if desired, over fruit.
Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.
Here are the pictures:
Raizel and her friend Kayla said, “this is awesome!” I cut them both a piece before freezing it.Enjoy!
References:
This recipe is adapted from my ubiquitous 1-2-3-4 cake and the apple cake recipe from Classic Kosher Cooking.
As I have shared, all my cake recipes are basically an adaptation of the 1-2-3-4 cake. I then adjust the liquid or the sugar if using fruit, or adding pie filling. Sort of like mix and match. In Classic Kosher Cooking the apple cake recipe called for 2.5 cups cake flour and 1/4 orange juice. I eliminated the liquid and decreased the flour, since I generally use spelt or regular all purpose flour.
I have since, however, seen this recipe published on various sites all over the internet using different proportions.
Most recently, my friend Malka introduced me to the recipe which is published annually in The New York Times as a Plum Torte.
Here is the link:
http://cooking.nytimes.com/recipes/3783-original-plum-torte
So, this recipe is practically no fail and VERY versatile!
Thank you chef for all these recipes.
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Thank you for reading! You have inspired me to start posting again!🙏
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It’s an honor I hope to see your new recipes soon.
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Me too! I keep writing and taking pictures but it has been difficult to actually post anything. Blogging is so much fun! I miss it.
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If he is right he is a community of ideas.
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I love cranberries!! This sounds so delicious!!
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Thank you! It was a hit. Definitely worth making again.
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My app is crashing. I wanted to reply to you. 🤔
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Now I know what to do with the cranberries that are sitting in my freezer!
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You will love it. Next I want to make it upside down. In theory, it should work.
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This looks so very delicious 🙂
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It was a hit!
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I like how you have a basic recipe that you adapt. I enjoy adapting recipes, and thinking about the basic proportions that are required.
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Me too! Baking is almost like chemistry.😉
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Yum!
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It was a hit! And so easy too.😊
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With your cooking skills, I may have to make a request to a higher authority to be reincarnated as Raizel! 🙂 She seems to be the beneficiary of most of your delectable cooking/baking.
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Ha!ha! She is my cooking buddy right now. I will tell her what you said. I am sure it will make her laugh 😂
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Ahhhh look delicious 🙂
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Thank you! Enjoy!
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You foodie bloggers are amazing. You always find something interesting to do with leftovers.
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I hate to waste them, especially because I put my heart and soul into it.
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Looks pretty! I am sure it is delicious, too. I bake something very similar in a crock pot and make it upside down, with whatever fruit and/or berries are in season.
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That sounds right up my alley. I love upside cakes. I consider them instant elegance with minimal fuss. And in a crockpot??! Perfect!
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Well, just use your own great recipe! Grease the crock pot, pour some agave on the bottom, then line the bottom with berries or thinly sliced fruit. Pour your batter on top, set on 2 1/2 hours on high, and forget about it! The easiest thing to do!
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No extra oil or margarine?? I thought the fruit needed to caramelize??
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No, it doesn’t need to anything if it is soft fruit, like peaches, plums, or soft pears. It will caramelize itself in agave, like about 1/4 cup of it, depending on the size of your crock pot.
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I am going to try this.
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Just grease it well, otherwise it might be difficult to flip it.
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Good tip! Thank you!
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My pleasure – good luck!
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This looks so good and I love cranberries! Thank you for sharing! Yum!
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Me too! They are my favorite. I add them to everything.
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Mr. C was pretty sure he didn’t like cranberries until I made my cranberry orange chicken! And my daughter-in-law told me at Thanksgiving my grandson would NEVER eat cranberry sauce. I gave him some (he was almost 3) and he went nuts! I have a saying, “That’s MY child!” when one of the grand kids does/says/loves something I do. I spent the weekend saying that!
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I love cranberry orange anything. I usually make a turkey roll that way. One of my husband’s favorites. Cute grandchild! I love it.
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