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PLUM TORTE

Servings: 6

Ingredients

  • 12-15 plums
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar (plus 2 tsp for sprinkling on top)
  • 100 grams unsalted butter, at room temperature
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1 tsp ground cinnamon (for sprinkling on top)

Instructions

  • Preheat oven to 180 C and butter a 9 inch pan (springform preferably).
  • Halve plums lengthways and remove seeds. Add room temperature butter and ¾ cup sugar to a bowl and cream them together with an electric mixer until light and fluffy.
  • Add eggs one at a time, whisking after each addition. Scrape the sides of the bowl. Sift the baking powder, flour and salt into the bowl and whisk for a few seconds, just until the batter comes together, no more. Don’t over-whisk.
  • Spoon the batter into the greased pan. Arrange the plums face down over the top, making sure to cover the entire surface. Mix 2 tsp sugar and 1 tsp cinnamon together and sprinkle over the plums.
  • Bake for 55 - 60 minutes or until cake is golden and a toothpick inserted into the thickest part comes out clean. Cool for at least an hour before releasing the sides. Can be stored at room temperature, covered, for up to 2 days.

Notes

- Adapted from Smitten Kitchen
- I’ve used Italian prune plums here. Substitute with any variety that you can find.
- I reduced the amount of sugar from 1 cup to ¾ cup. This was perfect for me, but taste the batter before baking and add more if you prefer.