Yield: 8 servings
|¼ cup||Butter; unsalted|
|¾ cup||+ 2 tsp sugar|
|1½ \N||Bananas; cut into large bits|
|1 cup||Flour; unbleached & sifted|
|1 teaspoon||Baking powder|
|½ cup||Egg substitute|
|7 larges||Red or black plums; pitted|
|\N \N||. & halved|
|1 teaspoon||Cinnamon; or to taste|
Preheat the oven to 350øF.
Beat the butter, the ¾ cup of sugar and the bananas in an electric mixer until well blended. Beat in the flour, baking powder and egg substitute, also until well blended.
Spoon the batter into an 8-, 9- or 10-inch ungreased springform pan.
Arrange the plum halves, skin side down, on top of the batter; sprinkle with the remaining 2 tsp of sugar (or more, if the plums are very tart), a few squeezes of lemon juice and cinnamon.
Bake for 45 to 60 minutes, or until a toothpick in the center comes out clean. Remove and cool. Refrigerate or freeze if desired, or serve lukewarm. (To serve a frozen torte, defrost and reheat briefly at 300øF.)
Nutritional Information per serving: 235 calories, 6g fat, 5g protein, 50g carbohydrates, 15mg cholesterol, 60mg sodium ** New York Times - Living Arts section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95