With the hundreds of plums I get from our tree, I never know what to do with all of them. This year, one of our Facebook followers sent me a recipe for a plum torte from Drizzle & Dip. This recipe was a hit with the family and will definitely become something I make annually during plum season.
This fool-proof recipe is so simple to make! The hardest, most tedious part was halving and pitting the plums. I think when I try this recipe again in the future I will use different fruits. Perhaps peaches or apples?
The torte before it is baked in the oven.
Plum Torte Recipe
Ingredients
- ¾ cup granulated sugar, plus 2 tablespoons for the topping
- ½ cup butter at room temperature (add a pinch of salt if you are using unsalted butter)
- 2 large free-range eggs
- 1 cup all-purpose flour or cake flour
- 1 tsp baking powder
- 12 small Italian prune plums or other small ripe plums, halved and pitted
- 2 tsp fresh lemon juice
- ½ tsp cinnamon for the topping
Instructions
- Preheat over to 180-C / 350°F.
- Sift the flour, baking powder, and salt into a bowl.
- Using an electric or stand mixer, cream the butter and 3/4 cup of sugar together until light and fluffy.
- Add the eggs, one at a time making sure each is well incorporated before adding the next.
- Add the dry ingredients and mix briefly until just combined.
- Line the bottom of a 23cm / 9-inch springform cake tin with parchment paper.
- Spoon the cake batter into the cake tin and smooth the top.
- Arrange plums, skin side up, evenly over the batter. Top with the lemon juice, cinnamon and two tablespoons of sugar.
- Bake until the cake is golden and a toothpick comes out clean, about 45 to 50 minutes.
- Note: If your cake is over-browning, loosely cover it with foil from about ¾ of the way through the baking time. Cool on rack.
- Once cool, leave it at room temperature overnight before taking it out of the tin. You could serve this with whipped cream dolloped on top or with a light sifting of icing sugar.
Plum Torte
Ingredients
- ¾ cup granulated sugar plus 2 tablespoons for the topping
- ½ cup butter at room temperature (add a pinch of salt if you are using unsalted butter)
- 2 large free-range eggs
- 1 cup all-purpose flour or cake flour
- 1 tsp baking powder
- 12 small Italian prune plums or other small ripe plums halved and pitted
- 2 tsp fresh lemon juice
- ½ tsp cinnamon for the topping
Instructions
- Preheat over to 180-C / 350°F.
- Sift the flour, baking powder, and salt into a bowl.
- Using an electric mixer, cream the butter and 3/4 cup of sugar together until light and fluffy.
- Add the eggs, one at a time making sure each is well incorporated before adding the next.
- Add the dry ingredients and mix briefly until just combined.
- Line the bottom of a 23cm / 9-inch springform cake tin with parchment paper.
- Spoon the cake batter into the cake tin and smooth the top.
- Arrange plums, skin side up, evenly over the batter. Top with the lemon juice, cinnamon and two tablespoons of sugar.
- Bake until the cake is golden and a toothpick comes out clean, about 45 to 50 minutes.
- Note: If your cake is over-browning, loosely cover it with foil from about ¾ of the way through the baking time. Cool on rack.
- Once cool, leave it at room temperature overnight before taking it out of the tin. You could serve this with whipped cream dolloped on top or with a light sifting of icing sugar.
Enjoy!
Margaret
