Plum Torte
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Plum Torte
**courtesy of Marian Burros**
Ingredients:
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 24 halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
A few notes on making this:
- This must be baked in a springform pan.
- This recipe call for 3/4 to 1 cup of sugar… I like to add closer to one cup, depending on how sweet the plums are.
- This can be refrigerated or frozen if desired. To serve a torte that was frozen, defrost and reheat it briefly at 300°F.
- This calls for cinnamon to taste, but I will admit that I skip it, as I do not prefer cinnamon on stone fruits.
Directions:
- Heat oven to 350°F.
- Cream the sugar and butter in a bowl.
- Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches.
- Place the plum halves skin side up on top of the batter.
- Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
- Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately, until cake is just set.
- Remove and cool to lukewarm and serve plain or with whipped cream or vanilla ice cream.
