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Plum Torte

Plum Torte

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Prep Time 10 minutes
Cook Time 45 minutes
Servings 12

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.