This purple plum torte is one of those recipes you see floating around the internet from time to time and always wonder if it really can be as good as its made out to be. I mean it’s a basic cake batter plus plums. Anyway, its been at the
back front of my mind to make soon as stone fruits started coming into season.
I spotted these super small plums last week which looked perfect for the recipe, but in my over eagerness I didn’t stop to question their ripeness. Sadly they were not yet in their prime. It would be ideal to use ripe Italian prune plums, but if you can’t find these then use whatever ripe plums you can find. Do what I didnt do, and eat them first to see what they taste like.
Despite this, its absolutely sensational and I can immediately see why it became so famous and probably regarded as the bestever plum torte ever made. You can read the back story of the origins of the recipe where I first potted it on the fabulous Smitten Kitchen.
The batter is ridiculously easy to make especially if you have a stand mixer. Halving and pitting the 12 or so plums becomes the hardest part of the job. The plums turn into gooey, jammy pools in the cake and the cinnamon sugar topping adds a lovely flavour and texture. I made it the day before which is advised, the flavour develops overnight and I cant wait to bake it again as soon as I find riper plums. I also have a few recipe variations to this perfect recipe up my sleeve. This one is a keeper.
- 1 cup (125 grams) all-purpose flour
- 1 t baking powder
- Large pinch of salt
- 1 cup (200 gms) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
- 1/2 cup (115 gms) butter, at room temperature
- 2 large free-range eggs
- 12 small Italian prune plums (or other small plums), halved and pitted
- 2 t fresh lemon juice
- 1 t ground cinnamon
Pre heat over to 18-C / 350°F.
Sift the flour, baking powder and salt in a bowl.
Using an electric mixer, cream the butter butter and 1 cup of sugar together until light and fluffy. Add the eggs, one at a time making sure each is well incorporated before adding the next. Add the dry ingredients and mix briefly unti just combined.
Spoon the cake batter into a greased 23 cm / 9-inch springform cake tin with the bottom lined with baking paper and smooth the top. Arrange the plums, skin side up evenly over the batter. Sprinkle the top with the lemon juice, then the cinnamon and remaining two tablespoons of sugar
Bake until the cake is golden and a sharp knife inserted into a center part of the cake comes out clean, about 45 to 50 minutes. If your cake is over browning, loosely cover with foil from about ¾ of the way through the baking time. Cool on rack.
Once cool, leave at room temperature over night before taking it out of the tin. You could serve this with whipped cream dolloped on top or with a light sifting of icing sugar.
I look forward to connecting with you again in the future.