Blood Plum Torte

Name: Blood Plum Torte
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 cup of plain flour; 1 tsp of baking powder; large pinch of salt; 1 cup of sugar; 115 grams of butter; 2 large eggs; 12 blood plums; 2 tsp of fresh lemon juice

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5.0

9 reviews

Excellent

Total Time
1 hr 10 mins
Servings
8 slices
Calories
318 kcal
Course
Dessert

Blood Plum Torte

Omar Parker

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Adapted from the famous New York Times Purple Plum Torte

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Ingredients

Servings

1 cup of plain flour all purpose
1 tsp of baking powder
large pinch of salt
1 cup of sugar plus 1 tablespoon extra for the topping
115 grams of butter at room temperature
2 large eggs
12 blood plums halved and pitted
2 tsp of fresh lemon juice

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Instructions

Preheat the oven to 180 and grease a 22cm spring form tin.
Cream the butter and sugar until light and creamy. Add the eggs and sift in the flour and baking powder and mix to combine.
Spoon the batter into the spring form pan and smooth on top, covering with the plums. Sprinkle the plums with the lemon juice and the extra sugar.
Bake for 45 to 50 minutes, or until a cake tester inserted into the middle comes out cleanly. Cool in the tin for 10 minutes before removing.

Notes

The original recipe uses cinnamon. I have made it both with and without the cinnamon and find I prefer it without. If you choose to add the cinnamon the recipe suggests 1 tbsp. This cake is also suitable for freezing.

Nutrition Information

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Calories 318kcal (16%) Carbohydrates 48g (16%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 71mg (24%) Sodium 119mg (5%) Potassium 250mg (7%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 760IU (15%) Vitamin C 9.9mg (11%) Calcium 45mg (5%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	48g	16%
Protein	3g	6%
Fat	13g	20%
Saturated Fat	7g	35%
Cholesterol	71mg	24%
Sodium	119mg	5%
Potassium	250mg	5%
Fiber	1g	4%
Sugar	34g	68%
Vitamin A	760IU	15%
Vitamin C	9.9mg	11%
Calcium	45mg	5%
Iron	1.1mg	6%