Nigella's Delicious Plum Crumble | Nigellissima
Nigella Lawson takes you through her recipe for a plum crumble, with an Italian twist...
Nigellissima Season 1 Episode 3.
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Dessert Recipe: Plum Crisp by Everyday Gourmet with Blakely
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How To Make Super Moist Plum and Nectarine Cake
Plums and nectarines cake it's so moist and delicious, super easy to make. And it's non dairy. So everybody can enjoy that. Let me know how you like it, and don't forget to subscribe and tag me on Instagram ????
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Description
Plum and nectarine cake:
25/35 cm (10/14 inch) baking pan or English cake pan 30 cm (12 inch) long.
Ingredients:
300g (1 1/2 cups) sugar
5g (1 tablespoon) cinnamon
250ml (1 1/2 cups) vegetable oil
5 eggs (large size eggs)
420g (3 cups) all purpose flour
20g (1 tablespoon) baking powder
5 plums cut into cubes (1/1 inch)
4 nectarines cut into cubes (1/1 inch)
2 tablespoons of brown sugar ( on top of the cake)
Instructions:
1. Preheat oven to 175c (350f) degrees and grease a baking pan with a little vegetable oil.
2. In a bowl, mix the sugar, cinnamon, oil and eggs to a smooth mixture.
3. Add the flour with the baking powder and mix just until combined.
4. Add the chopped fruits and gently fold.
5. Pour the batter into a pan and spread on top the brown sugar.
6. Bake for 60min or to the point the toothpick comes out clean.
Enjoy!
Peach Upside Down Cake
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Recipe by our Jake Cohen
Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network