A sure sign of the end of summer and fall arrival is baking with fruits that we won't see again until next season - and a plum torte is our last chance to have that final taste of summer's goodness. First published in the New York Times in 1983, Marian Burros recipe for Plum Torte has been the number one requested baking recipe, so we thought we would share this classic seasonal favourite. Not a sweet dessert fan?Then this is one for your collection.
In today's Virtual baking class, you will learn how select stone fruit, create a batter from basic pantry essentials, learn how to measure without a scale and properly combine dry and wet ingredients. Even the most unripe of plums will create a puddle of deliciousness with sweet juices oozing out of the cake. We'll even have time to put together a plum crisp for a quick second dessert that you can freeze and serve another time.
MENU: Plum Torte, Plum Crisp (GF)
YOU MAY NOW ADD A BOTTLE OF WINE TO YOUR REGISTRATION FROM OUR IN HOUSE SELECTION
INSTRUCTOR: Donna-Marie Pye, P.H.Ec.,
What To Expect In Our Virtual Classes: Great cooking is about more than recipes—it's about techniques. In our virtual classes you'll cook alongside our professional chef instructors live in the comfort of your own kitchen.
- Classes are 1 to 1 1/2 hours in length
- You will receive the Zoom link, Recipe and Equipment Information 1 week prior to the class time.
- Classes are fully interactive, so you can ask questions during the cooking session.
What's In The Food Kit: Purchase our food kit to use in your cooking class. Key ingredients and most pantry staples will be included. A list of what you will need to provide will be included. Pick up of the food kit will be 2 to 24 hour prior to class. Pick up at Relish Cooking Studio (sorry we cannot offer delivery).
Class Notes: This event uses dairy and flour. No mixer is required for this class. You will need a springform pan and 9-inch square or round baking dish.