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.
Plum Torte:
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.