The famous purple plum torte
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The famous purple plum torte
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Marian Burros’ Famous Purple Plum Torte recipe is the best thing you can make with plums. It's so easy and delicious.
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Ingredients
- 3/4 cup granulated sugar depending on the sweetness of plums, 150g plus 1 to 2 tablespoons for the topping
- 1/2 cup butter 115 g, at room temperature; add a pinch of salt if using unsalted butter
- 2 egg large, free-range
- 1 cup all-purpose flour or cake flour
- 1 tsp baking powder
- 12 Italian prune plums or other small ripe plums, halved and pitted, small
- 2 tsp lemon juice fresh
- 1/2 tsp ground cinnamon or a little more, 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.
- Spoon the cake batter into a greased 23 cm / 9-inch springform cake tin with the bottom lined with baking paper and smooth the top. Arrange the plums, and skin side up evenly over the batter. Sprinkle the top with the lemon juice, then the cinnamon and the remaining two tablespoons of sugar
- Bake until the cake is golden and a sharp knife inserted into the center part of the cake comes out clean, about 45 to 50 minutes. 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.
Notes
- Try and source ripe plums but if you can't, add a little extra sugar to compensate.
- Serve this as a dessert with a dollop of cream.
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