This recipe is delicious if kept for 24 hours before eating. You can substitute peaches, nectarines or apricots for the plums. I have made this with Victoria plums and Mirabelles. The torte made with Mirabelles was my favourite, although both were delicious.
26cm cake tin, greased and lined with baking parchment on the bottom.
300g plain flour
100g ground almonds
1 tsp baking powder
300g caster sugar
4 large eggs
grated zest of 1 lemon or 1/2 an orange
1/2 tsp cinnamon (optional)
150g butter, melted and cooled
enough plums when cut in half to cover the cake tin twice
extra caster sugar for dusting top of torte
- Preheat oven to 180C/350F/gas 4
- Beat the eggs and sugar together until light and fluffy.
- Mix the flour, almonds, baking powder, zest and cinnamon (if using) together.
- Add 1/2 of the flour mixture to the creamed eggs and sugar, and beat in gently.
- Add 1/2 the butter and beat in gently.
- Repeat the last 2 steps.
- Pour 1/2 the mixture into the prepared cake tin.
- Place 1/2 the plums over the cake mixture (you don’t need to worry about any order).
- Add the remaining cake mixture and then place the remaining plums on top of it. You can do it orderly or higgledy piggledly – both ways will look good and taste delicious.
- Sprinkle top generously with caster sugar.
- Place in oven. This takes around 50 minutes to one hour to cook. If the plums start to burn, lightly cover the top with foil.
- Once cooked allow to cool and then turn onto a cooling rack.
This cake keeps for at least five days. It freezes well too.
It is delicious on its own, with cream, clotted cream, creme fraiche or mascarpone.