ITALIAN PLUM TORTE

I was at my local farm stand yesterday (to purchase a box of tomatoes to can one more batch) and noticed they had the little Italian plums, just little purple jewels, and I remembered the tort recipe so thought I would give it a try.

This is a simple recipe using only a few ingredients and can be put together very quickly with delicious results.  The only thing you need out of the ordinary is a springform pan.

 Simply wash the plums, slice in half and remove the pits.

Prepared batter into the springform pan and top with the plums and a splash of lemon and a dusting of cinnamon and sugar.

Out of the oven and let it cool.

Ready for a yummy slice, no ice cream or whipped cream required.

Recipe - ItalianPlum Torte

• 1 cup (125 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup (150 grams) granulated sugar plus 1 to 2 tablespoon
• 1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
• 2 large eggs
• 8-12 smallish purple Italian purple plums, halved and pitted (or 5-6 larger plums)
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon

Heat over to 350°F. Whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time,  scraping down the bowl after each addition. Add the dry ingredients, mix until just combined.

Spread batter into an 9-inch springform pan (spray with cooking spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then a mixture of the cinnamon and remaining sugar.*

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter, about 45 to 50 minutes. Cool on rack for a few hours before serving.

*after the lemon is squeezed onto the torte I use a little hand-held strainer and dust the top with the cinnamon-sugar mixture.

This is so good and so easy and I think is one of those things that could be served for breakfast, as a snack or a lovely dessert. I am in the process of lining my picnic basket and I think that this is not a fragile dessert and would be great for the picnic basket too. I might like to try this with cranberries when we start getting fresh ones - will let you know how that turns out for me.

Resources

Recipe source, adapted from a recipe by Marian Burros from the NY Times via Lottie + Doof

Springform Pan, Cuisinart AMB-9SP 9-Inch Chef's Classic Nonstick Bakeware Springform Pan, Silver

 Cake Stand, HomeGoods

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