Plum Torte

 A few simple ingredients, combine
 the sweet tangy juices of these 
plums with a buttery moist cake. 
This recipe fits a 9inch springform pan.

J

Ingredients:

1 cup flour

2 tsp baking powder
3/4 cup sugar

1/2 cup unsalted butter softened

2 large eggs

12 plums, halved and pitted.

(1tbsp cinnamon with sugar 
to sprinkle over the torte.)

1 pinch salt.

Whisk together flour and baking powder.

With an electric beater, beat together
the butter with sugar until fluffy,
add in the 2 eggs, beat until combined.

Mix the flour mixture and the egg mixture together.

Put in a 9" (ungreased) spring-form pan.

The mixture will be thick,
smooth it out with a spoon.

Place the halved plums in a circle on top of the dough.

Mix together about 1 tsp. sugar and cinnamon

 and sprinkle over the top of the torte. 

Bake 350 deg.F. for 45-50 minutes.

Insert a toothpick

in the middle, if it comes out dry,

the cake it done.

Let cool on a rack about 5 minutes,
before removing the sides.

Taste better the next day
when all the juices of the plums have
sunk into the cake.
(But who can wait that long.
 We had a piece right away).

Great served with vanilla ice-cream.

These little Italian Plums are a delight to bake with.

They come ripe at the end of September 

and have a short season. 

Excellent to eat raw and taste even 

better when used in baking.

To view my blog on Plum Tart, click here.
I also make Plum Jam. my favorite Jam.

The difference between a Tart and a Torte: 
a Tart is fruit with a buttery pie crust.
A Torte is fruit with a buttery cake. 
A variation of fruit may be used....

Thanks for your visit xo.