August 13, 2024
Plum Torte Recipe
Prep time:
30
Cook time:
50
Total time:
1 hour and 20 minutes
Plum Torte Recipe
This Plum Torte is a rustic yet elegant cake that celebrates the flavor of fresh plums. The recipe starts with a rich, buttery batter that is lightly spiced with cinnamon and vanilla. The plums are arranged on top of the batter, their sweet-tart juices infusing the cake as it bakes. The result is a moist, tender cake with a caramelized plum topping that adds a burst of fruity flavor in every bite. This dessert is best enjoyed warm or at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Ideal for summer gatherings, thanks to its use of seasonal plums and its fresh, vibrant flavors. It also makes for a comforting dessert year-round, perfect for casual family meals or as a treat to brighten up any day.
Using our expertly crafted gluten-free flour blend, you can savor this Plum Torte without a second thought about gluten. Our blend is meticulously formulated to deliver the same rich, tender texture as traditional flour, ensuring that every bite of your Plum Torte is just as delightful as intended.
Plum Torte Recipe
Prep time:
30
Cook time:
50
Total time:
1 hour and 20 minutes
Yield:
10-12
Author:
made by hand, from the heart
Ingredients
INGREDIENTS:
Ingredients
1 cup Hand + Heart Gluten Free All Purpose Flour, sifted
1 teaspoon baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
10 to 12 plums, pitted and halved lengthwise
1 pinch Turbinado sugar and ground cinnamon for sprinkling
Instructions
- Heat the oven to 350° F.
2. In a small bowl, whisk together the gluten free flour, baking powder and salt, set aside.
3. In the bowl of a stand mixer or handheld beaters, cream the sugar and butter until very light and fluffy.
4. Scrape down the sides of the bowl with a spatula.
5. Add the dry ingredients and the eggs all at once, and beat until combined, scraping down the bowl once or twice.
6. Spread the batter into an 8 or 9-inch spring form pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Sprinkle the batter and fruit lightly with turbinado sugar and cinnamon (I use about 2 teaspoons of sugar and 1/2 teaspoon of cinnamon, but adjust these to your taste).
7. Bake the torte for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. Once it’s cool, serve as soon as possible.
NOTE: You can double-wrap the torte in foil, put it in a sealed plastic bag and freeze for up to one year! To serve a torte that has been frozen, defrost it completely and then reheat it for 5 to 10 minutes in a 300ºF oven.
