Italian Plum Torte Perfection
This recipe is wonderful when made with the traditional red or black plums that you find at the market, but if you are fortunate enough to have access to Italian plums, you will swoon when you taste this spectacular fall treat.
Servings 8
Equipment
- 1 9" or 10" springform pan Not absolutely required, but it really makes it easier when transfering the torte to the serving plate
Ingredients
- ¾ cup granulated sugar plus 2 Tbsp
- ½ cup unsalted butter softened
- 1 cup unbleached all-purpose flour sifted
- 1 tsp baking powder
- pinch kosher salt
- 1 tsp vanilla extract
- 2 large eggs
- 12 Italian plums, halved and pitted fewer if using traditional red or black plums
- 1 tsp cinnamon
- ¼ cup sliced and toasted almonds
- 1-2 tbsp freshly squeezed lemon juice depending on the sweetness of the fruit
- 1 tbsp lemon zest
Instructions
- Heat oven to 350℉Prepare your springform pan by buttering the inside of the pan, trace the bottom of the pan onto a sheet of parchment, cut the parchment circle, place into the butter pan and then lightly butter the parchment.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, vanilla extract and eggs and beat well. (I use my KitchenAid for this).Place plum halves into a bowl and toss with the cinnamon, sliced almonds, 2 tablespoons granulated sugar, lemon juice and lemon zest.
- Spoon the batter into the prepared pan. Place the plum halves skin side down on top of the batter and sprinkle the remaining almond/sugar/cinnamon mixture evenly over the top.
- Bake for 1 hour, approximately. Remove and cool. Serve warm or at room temperature with softly whipped cream sweetened with pure maple syrup or vanilla ice cream.
