Original Plum Torte recipe
Ingredients:
- .75 cup sugar
- .5 cup butter, unsalted
- 1 cup flour, sifted: alternate mixture we prefer: 2/3 cup flour plus 1/3 cup almon
- 1 teaspoon baking powder
- 1 pinch salt, optional
- 2 eggs
- 12 small purple plums (or any type of plum or summer fruit)
- 1 teaspoon cinnamon mixed with 1/4 cup sugar zest of half a small lemon
Directions:
Ready for some plum delicious baking that bakes, serves and cleans up nice and easy? Our favorite plum torte is an easy delicious dessert we love to bake in our square pan — works perfectly in the title="stoneware round baker">round baker, too. Try the batter with your favorite summer fruit — and create a perennial favorite.
This is the famous Marion Burrows torte from The New York Times, with our own twist — substituting a little almond flour for the white flour. The almond flour adds a little bit of chewiness and moist denseness to the cake.
Serve once the torte is cooled, but not cold. Lovely with vanilla ice cream.
The torte can be frozen and thawed. Reheat it at 300.°
This is the famous Marion Burrows torte from The New York Times, with our own twist — substituting a little almond flour for the white flour. The almond flour adds a little bit of chewiness and moist denseness to the cake.
Original Plum Torte Preparation
- Preheat oven to 350°. Butter a springform pan.
- Cream butter and sugar by hand or with a mixer.
- Add flour, almond flour (if using) and baking powder, salt, and eggs. Beat well.
- Spoon batter into springform pan, place halved plums on top, sliced side down. If using a different fruit, slice fruit about a quarter inch thick and overlap the slices over the cake.
- Mix the lemon zest with the sugar mixture and sprinkle over the cake. Use the full amount if the fruit is tart, and less if it is sweet.
- Bake approximately one hour.
Serve once the torte is cooled, but not cold. Lovely with vanilla ice cream.
The torte can be frozen and thawed. Reheat it at 300.°